List of Articles Foodstuffs

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  1 - Investigation of Staphylococcus aureus contamination in Food Samples and determining of its epidemiological relationship with theirs processing workers by polymerase chain reaction
  seyed mansour meybodi zahra masoumalinejad Maryam Fakhrabadi
  Background: Fast and cold foods, due to their high diversity, availability, lack of cooking time and due to these foods are not very processed and may be in contact with hand of restaurant workers at the time of preparation, the microbial risks of consumers from this Pr More

  Background: Fast and cold foods, due to their high diversity, availability, lack of cooking time and due to these foods are not very processed and may be in contact with hand of restaurant workers at the time of preparation, the microbial risks of consumers from this Products have increased. Material and Methods: In this research, 50 samples of food products (handmade hamburger, falafel, potato sambosa, pizza sombosa, kebab, pasta salad) from 10 fast food stores in Sirjan city in a three month period from the beginning of July to the end of September 2017 were collected. Also, 36 samples were collected from their employees and analyzed by microbiological and molecular tests for the presence of Staphylococcus aureus. Results: Food contamination with Staphylococcus aureus was 6% and contamination of the staff was 19.44%. The highest susceptibility to Cotrimoxazole antibiotics (SXT), Zoxidium stiffness (COX), Ciprofloxacin (CP) was 100, 90, 90% respectively, and the highest resistance to antibiotics were kanamycin (K), linzoleide (LINEZ), azithromycin (AZI) 60, 35, 30% respectively were reported. Conclusion: Based on the results of this research, it can be said that since the stages of preparing handmade hamburger, falafel, potato sambosa, pizza sombosa, kebab, pasta salad in Iran are manually, there is a complete risk of food contamination through human resources. Therefore, personal and environmental health education in order to reduce the rate of Staphylococcus aureus in people involved in the preparation of food is very important. Manuscript profile
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  2 - Phenotypic and genotypic characterization of isolated Shigella spp. from food based on IpaH gene and evaluation of their antibiotic patterns
  Nima Bahador Ima Ajampour
  Food is a vital substance which is important for human life. Although this vital matter could be a vehicle for transferring the microorganisms to human and Shigella is an important microorganism which could be cause of dysentery to human, the present study tried to isol More

  Food is a vital substance which is important for human life. Although this vital matter could be a vehicle for transferring the microorganisms to human and Shigella is an important microorganism which could be cause of dysentery to human, the present study tried to isolate and characterized isolated Shigella from food.In this study 100 food samples including: 40 types of vegetables, 30 chicken, 20 minced meat and 10 fish have been collected. The samples were inoculated to gram negative broth and transferred to differential media such as MacConkey and Salmonella Shigella agar. Then the suspected colonies were identified using biochemical tests. Afterward, the isolates were characterized using ipaH gene by PCR technique. Furthermore, they were analyzed using serotyping techniques and the antibiotic susceptibility pattern were checked. Out of 100 foodstuffs the bacteria were detected only from vegetables. The isolates (n= 6) were confirmed by molecular techniques and all of them belong to the genus of Shigella. In addition the slide agglutination test showed that the isolates were belong to sh. dysentriae (n=1), Sh. sonnei (n=2), Sh. flexneri (n=2), and one non detectable. Furthermore, they showed different antibiotic pattern, as the isolate No.1 showed 100% sensitivity to the tetracycline and were resistant to the others Although foodstuffs are so important in transferring the microorganism, the monitoring of foods in market and greengrocery is necessary. Manuscript profile
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  3 - Evaluation of Staphylococcus aureus coagulase polymorphism isolated from food and human samples
  rogayeh bakht avar ahari changiz ahmadizadeh
  Staphylococcus aureus (S. aureus) is one of the significant factors in the development of hospital infections. In the meantime, hospital personnel and foodstuffs are essential factors that can transfer germs to others. Our aim in this study is to determine the frequency More

  Staphylococcus aureus (S. aureus) is one of the significant factors in the development of hospital infections. In the meantime, hospital personnel and foodstuffs are essential factors that can transfer germs to others. Our aim in this study is to determine the frequency of coagulase gene polymorphism in S. aureus isolated from food and human samples. This descriptive cross-sectional study was performed on suspicious samples infected to S. aureus in the microbiology lab of the Faculty of Veterinary Medicine in Islamic Azad University of Tabriz, during the first 6 months of the year 2016. After initial enrichment, the samples were grown in solid media Blood Agar, and Mannitol Salt agar was cultured. To confirm the presence of coagulase gene, Coa G2 and Coa G3 primers were used: Coagulase gene genotyping was performed by the RFLP method. For this purpose, the PCR product was digested in the presence of the enzyme ALUI. The PCR product was digested by agarose gel after digestion. A total of 63 samples, including 11 samples of samples and 52 food samples of 10 hamburgers and 7 samples of chicken and 11 samples of milk 8, cheese samples and 12 samples of ice cream and 1 sample of fish and 3 specimens of the quail were studied. Among them, 35 No genotypes were detected, and 28 samples of S. aureus were found. The results showed that no significant relation was observed between sample types and genotyping of isolated S. aureus strain. that needs further investigation. Manuscript profile