Journal of Food Microbiology: 1 (1)

Open Access Article

1 - Evaluation of the antioxidant and antibacterial effects of Apium petroseli-num essential oil on food spoilage and pathogenic bacteria
Reza Sharafati Chaleshtori Mahmoud Rafieian-kopaei Ali Sharafati Chaleshtori Elham Salehi

In this study, the total phenols and antioxidant activities of Apium petroselinum essential oil (APEO) were determined and its antibacterial effects on seven food spoilage and pathogenic bacteria studied in vitro. Having extracted the essential oil, the total pheno More

In this study, the total phenols and antioxidant activities of Apium petroselinum essential oil (APEO) were determined and its antibacterial effects on seven food spoilage and pathogenic bacteria studied in vitro. Having extracted the essential oil, the total phenols were determined colorimetrically and the antioxidant activities evaluated by bleaching of β-Carotene. Its antibacterial effects in the form of the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) were determined by Micro Dilution method against Alcaligenes faecalis, Providensia rettgeri, Serratia marcesens, Klebsiella oxitoka, Staphylococcus aureus, Shigella dysenteriae and Listeria monocytogenes. The results revealed that the amount of total phenols was 8.18±0.45 mg/g equivalent with Gallic acid and the antioxidant activities were 45±1.52 %. In addition, the APEO had antimicrobial effects on the above bacteria. The minimum inhibitory concentration (MIC) was between 1.562 and 12.5 and the minimum bactericidal concentration (MBC) was between 3.125 and 25 mg/ml. Therefore, APEO, because of having phenolic contents, enjoys antioxidant activities and antibacterial effects recommending as a suitable preservative in food industries. Manuscript profile

Open Access Article

2 - Antibacterial effect of Butylated Hydroxy Anisole (BHA) on Salmonella typhymurium and Listeria monocytogens in Culture media and Iranian White Cheese
Ali Ehsani Mojtaba Raeisi Alijan Tabarraei Farhad Nik Nezhad Hossein Naghili Majid Aminzare

The aim of this study is to evaluate antimicrobial effect of Butylated Hydroxy Anisole alone and in combination with EDTA against S. typhimurium and L. monocytogenes in culture media and Iranian white cheese. At first phase, Minimum Inhibitory Concentrations (MIC) of Bu More

The aim of this study is to evaluate antimicrobial effect of Butylated Hydroxy Anisole alone and in combination with EDTA against S. typhimurium and L. monocytogenes in culture media and Iranian white cheese. At first phase, Minimum Inhibitory Concentrations (MIC) of Butylated Hydroxy Anisole and EDTA against bacteria were measured. The samples of cheese made from pasteurized milk where infected experimentally with S. typhimurium and L.monocytogenes. They were divided as a control and other samples that have values of 2500, 5000 and 10000 µg/ml of BHA, and combination of 2500, 5000 and 10000 µg/ml of BHA and EDTA. In the next phase of the study, bacteria were counted at different days. The results obtained from this study showed that using combination of BHA and EDTA can properly reduce number of  S.typhimurium and L. monocytogenes in culture media and Iranian white cheese.This study demonstrated that BHA can be used for increase shelf life of Iranian white cheese. Manuscript profile

Open Access Article

3 - Detection of virulence factors in Salmonella typhimurium and Salmonella enteritidis serotypes isolated from chicken meat in Chaharmahal va Bakhtiari province of Iran
Hassan Momtaz Mohsen Ghaedamini Manochehr Momeni

Salmonellosis, caused by bacteria from the genus Salmonella, is one of the most common foodborne illnesses and is manifested by diarrhea, mild fever, nausea, abdominal pains and even death. Its traditional diagnosis is based on culture, biochemical and serological techn More

Salmonellosis, caused by bacteria from the genus Salmonella, is one of the most common foodborne illnesses and is manifested by diarrhea, mild fever, nausea, abdominal pains and even death. Its traditional diagnosis is based on culture, biochemical and serological techniques and for more accurate diagnosis several molecular methods have been developed. The epidemiology and prevalence of these bacteria in chicken meat samples is essentially unknown in Iran. in this study in order to isolation and characterization of Salmonella spp. 620 chicken meat samples were collected from supermarkets in Chaharmahal Va Bakhtiary province, Iran. from each samples genomic DNA was extracted and multiplex PCR method was developed. Results showed that 28 out of 620 samples (4.51%) were positive for Salmonella spp. and from these isolates 12 samples were S. typhimurium (1.93%), 10 samples were S. enteritidis (1.61%) and 6 samples were other species of Salmonella (0.96%). Results revealed that all of S. typhimurium and S. enteritidis isolates have virulence factors. Our results indicated that Salmonella spp. can contaminated chicken meat samples and it is essential to control the hygienic quality of chicken meat samples especially in slaughterhouse. Manuscript profile

Open Access Article

4 - A report on pasteurized orange juice contamination to Bacillus licheniformis
Hossein Motamedi Amir TajBakhsh

Presence of the Fruit juice spoilage bacteria, including Bacillus spp., can be problematic in fruit juice industry. The aim of this study was to isolate and identify the bacteria being able to tolerate orange juice pasteurization conditions. In this study, 16 samples of More

Presence of the Fruit juice spoilage bacteria, including Bacillus spp., can be problematic in fruit juice industry. The aim of this study was to isolate and identify the bacteria being able to tolerate orange juice pasteurization conditions. In this study, 16 samples of orange juice were prepared and investigated in sterile conditions. 0.5 ml of each sample was inoculated in orange serum agar medium and incubated at 43 °C. The isolates were identified using biochemical and antibiogram tests. As a result, From 16 prepared samples, 2 samples were contaminated with bacteria. The bacterium isolated from these samples was able to grow at up to 50 °C on Orange Serum agar. This isolate was then identified as Bacillus licheniformis using the classification system of Linnaeus. Despite of having no pathogenic nature and producing the spores resistant to temperature and acid, Bacillus licheniformis is of great importance according to the viewpoint that it can be mistaken in primary detection by Bacilluses of fruit juice which are the spoilage agents and differentiated tests should be done to separate them from Alicyclobacillus spp for preventing from presenting wrong report. Furthermore, the isolation of these bacteria indicates the inappropriateness of processing conditions to eliminate bacteria from fruit juice that may provide possibilities  for growth of fruit juice spoilage bacteria. Manuscript profile

Open Access Article

5 - Prevalence of Staphylococcus aureus in meat and meat products
Fatemeh Nonahal Ebrahim Rahimi Esmail Ataie Salehi

Staphylococcus aureus as the second or third important food-borne pathogen all around the world. Ability of development and production of heat-stable enterotoxin in a wide range of the food made  Staphylococcus has one of the most important factors causing the food More

Staphylococcus aureus as the second or third important food-borne pathogen all around the world. Ability of development and production of heat-stable enterotoxin in a wide range of the food made  Staphylococcus has one of the most important factors causing the food poisoning. This study was done to investigates the prevalence of Staphylococcus in meat and  meat products  in  Esfahan. From summer to winter 2012, 450 samples including  raw beef (n=80), minced meat (n=80), lamb (n=80), goat (n=80), camel (n=50), hamburger (n=40), kebab (n=40) were randomly collected from butcheries and supermarkets  in Isfahan, and analyzed for the presence of S. aureus. Totally, 234 (55/6 %) S. aureus were detected in meat and meat products. The mean count of S. aureus in positive samples was 8/3×102. The results indicated that although the percentage of contaminated  samples was high, The number of bacteria presented in the samples is low with no potential risk for public health. To effectively manage the food production for decreasing diseases more epidemiologic investigations about S. aureus toxication are needed. Manuscript profile

Open Access Article

6 - Study of Antifungal activity of Helichrysum arenarium essential oil on growth of Candida albicans and Saccharomyces cereviciae
Hediyeh Davoudi Moghadam Ali Mohamadi Sani Masoomeh Mehraban Sangatash

Helichrysum arenarium L. is a perennial herbaceous plant that belongs to asteraceae family and traditionally used to treat various diseases in many countries. In this study, the essential oil from the aerial parts of the H. arenarium L. was extracted with hydro-distilla More

Helichrysum arenarium L. is a perennial herbaceous plant that belongs to asteraceae family and traditionally used to treat various diseases in many countries. In this study, the essential oil from the aerial parts of the H. arenarium L. was extracted with hydro-distillation using a clevenger approach and then its antimicrobial effects was studied on the growth of two yeasts species, Candida albicans and Saccharomyces cereviciae,using micro-dilution method at ten different concentrations.  The results of this study indicated that the essential oil of  H. arenarium had significant effects on reducing and eliminating tested yeasts (P< 0.05) but C. albicanswith MIC=195.31 and MFC=3125 µg/ml indicated more resistant than S. cereviciae so that growth of S. cereviciae in all concentrations was lower than that of the C. albicans. The results revealed that the essential oil of H. arenarium had a significant anti yeast activity (P<0.05); therefore, it can be used as an antifungal agent in the food and pharmaceutical industries. Manuscript profile

Open Access Article

7 - Study of the changes in microbial load, putrescine and histamine in muscles of Otolithes ruber during storage in ice
Ali Ghorbani Ranjbari Nazanin Ghorbani Ranjbari Ali Reza Anthology Manshadi Fatemeh Ghorbani Ranjbari

Biogenic amines are small organic molecules formed by decarboxylase enzymes caused by bacteria in foodstuff. This study investigated the concentration of biogenic amines of putrescine and histamine in the fish stored in ice for an eighteen-day period in three day interv More

Biogenic amines are small organic molecules formed by decarboxylase enzymes caused by bacteria in foodstuff. This study investigated the concentration of biogenic amines of putrescine and histamine in the fish stored in ice for an eighteen-day period in three day intervals using chromatography (days of 3, 6, 9, 15 and 18). In this study, the amine of histamine was not detected in the first and third day of storage; but utrescine was about 1.30±0.03 micrograms in the third day. The first day of detection of the both biogenic amines was the sixth day of storage. The primary concentration of histamine and putrescine was 1.51 and 1.30 micrograms per gram respectively, and was reach to 14.5 and 19 micrograms per gram respectively at the end of the period. Analysis of the results by ANOVA test indicated that there was a significant difference (P<0.05) in the concentrations of these amines between the first day (0) and the last day of storage. In addition, there was a significant relationship among the mesophilic bacterial load, increase of histamine, the psychrophile bacterial load and the biogenic amine of putrescine (P<0.05). Manuscript profile

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