List of Articles تولید بیوفیلم

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  1 - Isolation and identification of some phenotypic features of Pseudomonas in poultry slaughter line
  H. Jafarzadeh H. Mirzaei Shahram Hanifian افشین Javadi J. Shayegh
  10.30495/jfh.2022.1959723.1357
  Pseudomonas are among psychrophilic bacteria and have been reported in various studies as the predominant spoilage bacterial in slaughter carcass. The aim of this study was to track Pseudomonas spp. from different stages of the slaughter line, slaughterhouse environment More

  Pseudomonas are among psychrophilic bacteria and have been reported in various studies as the predominant spoilage bacterial in slaughter carcass. The aim of this study was to track Pseudomonas spp. from different stages of the slaughter line, slaughterhouse environment and equipment and drop in the packaging. Characteristics such as pigment production, movement pattern and biofilm formation capability of the isolates were also determined. For this purpose, 108 samples were sampled from three industrial poultry slaughterhouses in Tabriz. According to the results, the highest contamination was detected in the samples of the floors, abdominal cavity of carcass and drip samples, respectively. The lowest contamination was observed in the samples related to drinking water, live chicken breast swab and scalder, respectively. The average movement of the Swimming type was significantly (p ≤ 0.001) higher than the two types of Swarming and Twitching movements. And in terms of pigment production, the dominant color was green. Moreover, most of the isolates were able to form biofilms and about 30% of the isolates had moderate and strong ability to produce biofilms. In conclusion, most of the Pseudomonas spp. contamination occurs through different parts of the slaughter line and also the equipment and environment of the slaughterhouse. Due to the biofilm production capacity of Pseudomonas isolates, the issue of proper and more effective washing and disinfection of the slaughter line and equipment is of particular importance. Manuscript profile
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  2 - Listeria isolated from traditional cheeses of Tabriz area: Occurrence, diversity and phenotypic characteristics
  Aida Kalantaripour Shahram Hanifian
  Contamination of milk and its products with pathogenic organisms such as Listeria could be considered as a health threat for the consumers. The aim of this study was to investigate the occurrence and diversity of Listeia spp. in traditional cheeses of Tabriz area and to More

  Contamination of milk and its products with pathogenic organisms such as Listeria could be considered as a health threat for the consumers. The aim of this study was to investigate the occurrence and diversity of Listeia spp. in traditional cheeses of Tabriz area and to assess antibiotic resistance, biofilm formation and thermal-resistance of the isolates. A total number of 100 traditional cheese was collected randomly. Listeria spp. were isolated and identified using conventional culture methods. According to the results, 12 out of 100 cheese samples were found positive for Listeria spp. Amongst, 5 and 7 isolates were identified as monocytogens and ivanovii, respectively. The highest rate of resistance was observed for oxacillin (100%) and nalidixic acid (75%), and the highest rate (100%) of sensitivity was related to cotrimoxazole, tetracycline, gentamicin, erythromycin and vancomycin. Results of biofilm assay reveled that all 5 strains of L. monocytogens produced low amount of biofilm, meanwhile strains of L. ivanovii produced a range (weak, moderate and high) of biofilm level. Based on thermal-resistance outcomes, thermalisation process had insignificant impact on Listeria strains; whereas application of “rapid pasteurization” process for 5 sec, reduced the populations of both Listeia specis to below the detectable limit (P <0.01). In the case of batch pasteurization, two Listeria species demonstrated significant (P <0.01) degree of resitsnce. Since L. monocytogenes, and in a lesser extent L. ivanivi are human pathogens of concern, it was concluded that traditional cheeses of Tabriz area could pose a health hazard dealing with Listeria. Manuscript profile