فهرست مطالب kiaie

In this study, the contamination of poultry meat and eggs to pathogenic bacteria was investigated in Iran, for over three decades. Health assessment of these two products is highlyimportant due to their high level of consumption and consequent health risks of food borne diseases such as salmonellosis. Many reports indicate the presence of majority of pathogenic bacteria such as campylobacter, staphylococci, salmonellas, etc. in the poultry abattoirs across the country. It seems thatmost of these contaminations had been occurred through cross contamination during slaughtering or other stages of processing. Although many bacterial contaminations have been reported in eggs (e.g., streptococci, staphylococci, or Escherichia coli), most of studies have focused on salmonella as eggs are among the major transmission routes of this bacterium. In several suveys, salmonella has been isolated from the shell of the eggs of native breeds. According to the studies, campylobacter contamination has not been reported. Moreober, occurrence rate with other bacteria species was very low. It seems that due to the high proportions of chicken meat and eggs in the food basket of community, even low levels of contamination could be of great concern. It was concluded that maintaining of hygienic conditions and improving the knowledge of producers in the food production chain could be effective in reducing the overall contamination of pathogenic bacterial.

The current retrospective study was focused on the contamination of seafood in Iran during the years 1999 to 2012. The isolates were Clostridium botulinum, Clostridium perferingense, Escherichia coli, Listeria monocytogenes, Salmonella, Shigella, Staphylococcus aureus and Vibrio parahemolyticus. C. botulinum type E was the most prevalent type of bacteria in the fisheries products, responsible for the most cases of botulinal food poisoning. The presence of coliforms and E. coli in the seafood was due to environmental pollution. Additionally, in the processed food, the contamination of potable water and poor handling of the products are the main sources. L. monocytogenes was isolated from fresh, frozen and processed food. The microorganism is able to grow in the refrigeration condition and multiply in the processed food. The temperature of cold smoking (20-30 ºC) cannot stop growing of Listeria. High prevalence of Salmonella in water and fisheries product was mainly because of the low environmental sanitation and various geographical conditions. However, Compost fertilizer and flowing of the swages through the farms were considered as the major source of contamination. S. aureus is not a typical microorganism of the fisheries farms but may contaminate them during the processing or in-appropriate handling of the products. V. Parahemolyticus is a normal habitant organism of the pelagic area. The organism usually find in the warm water and presents in the tropical conditions. Different species of Vibrio may contaminate the salty water in the warm seasons and so contaminate the aquatics farms in these areas. In general, the prevalence of vibriosis was associated with the consumption of semi-cooked food stuff and/or the secondary contamination of the processed ones.

In this study contamination of milk and dairy products with pathogenic bacteria in Iran has been reviewed. There are many surveys in some cases، while there is no information about some pathogenic bacteria in milk or very few data is available. It should be point out that the results come from the cross sectional surveys are needed for further epidemiological and experimental studies. In general the contamination of milk and dairy products has decreased in the course of time as the production methods and producer’s knowledge increased. On the other hand application of new and precise methods of detection and investigation of bacteria lead to excess detection of pathogenic microorganisms in milk. Therefore regular continuation of cross sectional studies along with using precise and sensitive methods of sampling and analysis of bacteria are necessitated. Besides making available of needed data about the contamination of milk and milk products with pathogenic bacteria، this information make enable to adopt the effective preventive precautions for elimination or reduction of contamination.

Rudolf Bultmann is a prominent theologian and an expert at New Testament. He explained the only way for understanding Christian proclamation' referring to texts that this message reached us through them. The original cause of his fame is Demythologization of kerygma then it would be understandable to 20 century's human mind. He did his task by aid of Heidegger's existentialistic philosophy and persistently confirmed that his application of this philosophy would not reduce high value of kerygma in Christian proclamation. Although Heidegger provided concepts for existentialistic Theology of Bultmann' he was previously taught important points from Lutheran tradition and believed that faith is understandable only as an existentialistic phenomenon and should be relevant to ultimate truth named God. He justified his wide applying of philosophic system of Heidegger by showing great deal of similarity between the thought of writers of New Testament and principal concept of Martin Heidegger and asserts that diversity is on words applied in expressing their meaning. It is evident that in few cases cannot compare words of Gospel with their parallels in the philosophy of Heidegger. Bultmann is a complete existentialist not a Theologian defended beliefs of New Testament.

Probiotics have been defined as live microorganisms that confer a health effect on the host when consumed in adequate amounts.Lactic bacteria play an important role in production and maintenance of the fermented and probiotic products.The aim of this study was to determine the efficacy of lactic bacteria, which isolated from yoghurt against Gastrointestinal pathogenic microorganisms in the Golestan province in North of Iran. In this descriptive study we used 96 strains which belong to 12 species of Lactobacillus and 5 species of Lactococcus, that isolated from home made yoghurt, and their antimicrobial effect on 7 species of important intestinal pathogenic microorganisms were examined.After growing the Lactic bacteria in broth media centrifuged and filtred the suspension and used the supernatant for study.The effect of supernatant against intestinal pathogenic microorganisms were assessed by Disc diffusion and pour in well method and each test were repeated 3 times and mean inhibition zone were recorded. Lactobacillus casei and Lactococcus lactis showed better effect than other strains.The maximum light zone diameter was 18 milimeter. Maximum and minimum inhibitiry effect has seen in Yersinia enterocolitica and Bacillus cereus. Both Lactobacillus and Lactococcus strains had a proper inhibitory effect on the intestinal pathogenic bacteria but Lactobacillus strains that present in yoghurt showed better effect. This inhibitory effect was more obvious on the Yersinia enterocolitica.