Showing 2 results for Asadpour
Mo0hammad Mehdi Soltan Dallal, Mahdiyeh Poormoradian, Sheyda Asadpour,
Volume 17, Issue 4 (3-2020)
Abstract
Background and Aim: Salmonella species is one of the important pathogens causing food poisoning and gastroenteritis. The aim of the present study was to assess the quality of traditional creams as regards bacterial contamination.
Materials and Methods: This was a cross-sectional study including a total of 250 traditional cream and 50 pasteurized cream samples collected in the south of Tehran retail shops. The samples were diluted in a phosphate-buffered saline, transferred to a rappaport-vassiliadis salmonella (rvs) enrichment broth according to the CDC procedures and incubated at 37° C in Hektoen enteric agar and bismuth sulfite agar media for 24 hours. Antimicrobial susceptibility testing was done using the Clinical and Laboratory Standards Institute (CLSI) procedures. On the following day the suspected colonies were examined for phenotype and finally confirmed by the API 20 E test.
Results: Of the 250 unpasteurized cream samples 15 (6%) were contaminated with Salmonella. Of the 7 serotypes identified, the most frequent Salmonella serotype was the infantis serotype with 7 cases (33.3%). Furthermore, Coliform bacteria such as Escherichia coli, Enterobacter, Klebsiella and Citrobacter were also isolated. The highest antibiotic resistance was to nalidixic acid (93.3%), tetracycline (73.3%) and trimethoprim (66.7%). None of the pasteurized cream samples was contaminated with Salmonella.
Conclusion: The results confirm the need for more effective control and monitoring of the traditionally prepared cream marketed in the city by the Food Control Authority. In addition, educating the public about the consumption of pasteurized cream can play a good role in reducing foodborne illnesses.
Mohammad Mehdi Soltan Dallal, Seyedeh Masoumeh Abrishamchian Langroudi , Mahdiyeh Pourmoradian, Sheyda Asadpour,
Volume 18, Issue 1 (5-2020)
Abstract
Background and Aim: Nowadays foodborne diseases are a serious concern globally. Due to unsound use of antibiotics various pathogens are involved in foodborne diseases, S. aureus being the most common cause of food poisoning. Methicillin-resistant Staphylococcus aureus (MRSA) strains are a serious threat for the public’s health worldwide. The objective of this study was to determine the extent of contamination of foods offered in the South of Tehran, Iran with MRSA strains in 2018-19.
Materials and Methods: In this descriptive study, 560 food samples were collected from different regions in the south of Tehran, Shahr-e-Rey and Islamshahr between June 2018 and May 2019 and sent to a laboratory to determine the presence of S. aureus according to the Iranian National Standard No.1194 methods. In addition, the antibiotic sensitivity of the S. aureus species was determined using the Disk Diffusion Test.
Results: Of the 560 samples, 49 (8.7%) were found to be contaminated with S.aureus. Pastry, traditional ice cream and raw protein foods were the most contaminated foodstuffs. Four 4 (8.2%) of the 49 S. aureus isolates were found to be resistant to methicillin.
Conclusion: Considering the importance of S. aureus in causing food poisoning and the possibility of transfer of species resistant to antibiotics, especially methicillin, through foods, it is vital to pay special attention to sound use of antibiotics.
