najmeh vahed dehkordi

Researchers have focused on Staphylococcus aureus because it is transmitted through food, such as milk and dairy products, and causes human diseases. Prevalence, antimicrobial resistance, presence, and distribution of methicillin-resistant S. aureus (MRSA) virulence genes isolated from raw milk and dairy products were evaluated.

300 samples of dairy products were collected from Shahrekord, Iran. S. aureus was identified using biochemical tests and screened for sensitivity to 13 antibiotics to identify resistance genes. In addition, SCCmec typing was performed.

Out of 300, S. aureus was found in 82 samples. Raw milk had the highest contamination with S. aureus (60 of 82), followed by cheese (15 of 82), and butter (7 of 82). At least one resistance gene was present in every isolate of S. aureus. Virulence factors and enterotoxin-coding genes, such as sea, seb, sec, and sed were highly distributed.

The results of this study revealed the presence of toxin-producing MRSA strains in raw milk and dairy products. MRSA in dairy farms is an important risk factor for the spread of staphylococcal infections; therefore, further studies are needed to find strategies for controlling the presence of S. aureus, especially MRSA, in dairy products.

Contamination of street food with Staphylococcus aureus due to its ability to resist antibiotics has become one of the concerns from the point of view of food hygiene. Therefore, the purpose of this study is to investigate the resistance of enterotoxigenic genes of Staphylococcus aureus isolates resistant to methicillin in food products sold in Qom city. First, 150 food samples, including sausage, samosa, traditional hamburger, falafel, pasta and salad, were randomly sampled and sent to the food hygiene laboratory under sterile conditions for testing. The tests were performed using standard methods. The results showed that the most contamination was related to salad (64%), pasta food (52%), traditional hamburger (48%), samosa (44%), and falafel and sausage (20%). The most common carrier genes were sea (21.95 percent), seb and sec (9.75 percent), respectively. The prevalence of methicillin-resistant isolates was salad (52%), pasta (44%), traditional hamburger (32%), samosa (28%), and falafel and sausage (4%). Statistical analysis showed that the relationship between the prevalence of Staphylococcus aureus and methicillin-resistant isolates was not significant (p<0.01). Also, the isolates had the highest resistance to penicillin (82%) and erythromycin (78%) and the lowest resistance to imipenem (8.33%). Based on the prevalence of contamination in the present study and the determining role of the initial quality of food ingredients and the technician's hand in food preparation; The possibility of contamination from both parts is possible; Therefore, health education to workers can play an important role in reducing pollution.

Staphylococcus aureus, a gram-positive bacterium known for its resistance to desiccation and production of enterotoxins, is a prominent foodborne pathogen causing gastroenteritis and vomiting through its enterotoxin genes. This study aimed to assess the prevalence of S. aureus strains carrying enterotoxins A and B in traditional dairy products, salads, and nuggets distributed in Shahrekord. Additionally, antibiotic resistance profiles of these isolates were investigated. A total of 300 food samples were randomly collected from the Shahrekord market in spring 2023 and processed under sterile conditions to prevent contamination. Results indicated contamination rates of 63% in salads, 5% in nuggets, and 28.43% in traditional dairy products. Specifically, one seasonal salad isolate (0.33%) tested positive for the A gene, and one sandwich isolate (0.33%) contained the B gene. Antibiotic susceptibility testing revealed a high resistance rates to ampicillin (86.18%) and gentamicin (88.8%), while resistance was the lowest for imipenem (38.6%) and tetracycline (39.2%). The findings underscore the critical need for stringent regulations to enhance hygiene standards and mitigate the prevalence of toxin-producing microorganisms in fast-food settings, given the serious implications of antibiotic resistance and inadequate oversight on food safety.

Salmonella is one of the gram-negative pathogens, whose presence in food reduces the quality of production and the occurrence of gastroenteritis in humans. The prevalence of salmonella in dairy products and the antibiotic resistance of this bacterium is one of the current crises. The purpose of this study is to investigate the prevalence of Salmonella Typhimurium and Enteritidis in traditional and industrial dairy products sold in Shahrekord city and the antibiotic resistance of the isolates. In this study, 140 samples from different traditional and industrial dairies were isolated and transferred to the food hygiene laboratory under sterile conditions, and the samples were evaluated for bacterial isolation by standard methods, and the resistance of the isolates was performed by disk diffusion method. took The results showed that out of a total of 60 industrial dairy samples, 2 samples (3.33%) were contaminated and 38 samples (47.5%) out of 80 traditional dairy samples were contaminated with Salmonella, and the highest contamination was related to industrial curd (6.42%). And then there was traditional butter and cheese (71.5%); Also, the highest level of resistance was related to sulfamethoxazole (71%) and the lowest resistance was related to Amoxiclav (50%). The results of this study showed that the detection of bacteria by PCR method is preferable to other traditional methods and considering the high occurrence of antibiotic resistance for the treatment of gastroenteritis caused by salmonella, the use of antibiotics for treatment should be minimized.

Nowadays, due to the existence of different occupations, it is not possible to cook food for all the people of a society, and most of the people have turned to using ready-made foods, which, in addition to all its advantages, can be a source of They are important bacterial contaminations that cause the spread of gastroenteritis. In this regard, the aim of this study is to investigate the prevalence of Arcobacter, Pseudomonas, Campylobacter and Bacillus cereus in sandwiches offered in Qom city and the antibiotic resistance of the isolates. 120 samples, including 30 samples of samosas, salads, traditional chicken nuggets, traditional hamburgers from the supply centers of Qom city, were randomly separated and transported to the food hygiene laboratory of Shahrekord Azad University along with ice flasks to prevent secondary contamination. The standards were evaluated. The results showed that Arcobacter 28.83%, Pseudomonas 16.65%, Bacillus cereus 23.35% and Campylobacter 14.75% were the highest and lowest contamination rates for Arcobacter and Campylobacter respectively. The highest level of resistance to antibiotics was related to Bacillus cereus with 78.56% and the lowest resistance was related to Campylobacter with 53.7%. Therefore, it is recommended to reduce the consumption of street food to a minimum, and in case of gastroenteritis caused by food contamination, the use of antibiotics should also be minimized.

Meat products are one of the suppliers of human food needs, and like other food products, they have special nutritional values. If these products are contaminated with pathogenic microorganisms, they cause gastroenteritis in humans. The purpose of the present study is the prevalence of contamination of sandwiches with pathogenic microorganisms and the antibiotic resistance of isolates in Kermanshah, Iran. A number of 210 samples, including ready-made sandwiches, sauces and salads, were taken from the supply centers of these products and transferred to the laboratory of Kermanshah University of Medical Sciences and according to the standard instructions, to identify the microorganisms of Escherichia coli, Salmonella, Clostridium, coliform, Mold and yeast, Bacillus cereus, Staphylococcus aureus and Yersinia enterocolitica were evaluated. Antibiotic resistance of isolates was evaluated by disk diffusion method. The results showed that the highest contamination was related to mold and yeast (83.64 percent), Staphylococcus aureus (42.71 percent), Salmonella (32.1 percent), and Escherichia coli (27.8 percent). Clostridium perfringens (13.3), Yersinia enterocolitica (5.25) and Bacillus cereus (3.94). Also, the results showed that the most contaminated food items are salad (43.81 percent), sauce (42.38 percent), traditional hamburger (36.48 percent), samosa (32.85 percent), falafel (24.28 percent), respectively. percent), sausage (24.12 percent) and sausage (13.9 percent). The high and alarming prevalence of bacterial contamination as well as the antibiotic resistance of isolates in sandwiches is a warning to apply accurate and quick health monitoring to these products.

Microbiological control of food is important to prevent food poisoning in humans. Pathogenic microorganisms are gram-positive or gram-negative pathogens found in food that cause gastroenteritis. The purpose of this study is to investigate the amount of Listeria monocytogenes and Salmonella in fish, shrimp and eggs presented in Shahrekord city. In this study, 300 samples, including 100 fish samples, 100 shrimp samples, and 100 egg samples, were randomly collected from retail stores in Shahrekord city and transferred to the specialized food hygiene laboratory of Shahrekord Islamic Azad University. The samples were enriched in Listeria enrichment culture medium for 48 hours and then on the selected culture medium and the suspected Listeria isolates from Palcam agar culture medium were counted after biochemical confirmation tests and for confirmation Salmonella was used from SS agar, BS agar and then TSI and LIA culture media. Research The results showed that 2 out of 100 fish samples (2 percent), 4 out of 100 shrimp samples (4 percent), and 5 out of 100 egg samples (5 percent) were contaminated. It was Listeria monocytogenes. The amount of Salmonella contamination for fish, shrimp and eggs was 9, 11 and 18 respectively. Due to the prevalence of Listeria, it is recommended to avoid consumption of undercooked seafood by at-risk populations. Strict implementation of sanitary conditions of food contact surfaces and handling areas, and good personal hygiene practices should reduce possible contamination of seafood products by L. monocytogenes.

pathogenic bacteria in food are the cause of many infections and food poisoning. The prevalence of bacterial contamination is high in developing countries, and Staphylococcus aureus, Salmonella and Escherichia coli account for the highest amount of food contamination; Therefore, the aim of this study is to investigate the prevalence of Escherichia coli, Staphylococcus aureus and Salmonella in water, fruit juice and traditional ice creams offered in Qom city, Iran.

In the present study, 300 samples, including 100 water samples, 100 fruit juice samples, and 100 traditional ice cream samples, were taken from supply centers, sampled and transferred to the food hygiene laboratory of Shahrekord Azad University. SPSS version 26 statistical software and Kai-Hat statistical test were used for data analysis. A significant level (P<00.05) was considered.

The results showed that out of 300 studied samples, 170 samples were infected with pathogenic microorganisms. In this way, the amount of Escherichia coli, Staphylococcus aureus and Salmonella contamination in water was 1, 16 and 2 samples, in traditional fruit juice 8, 46 and 26 samples and in traditional ice cream 8, 59 and 28 samples.

According to the present results, it is necessary to refrain from consuming traditional fruit juice and traditional ice cream in centers that have unfavorable health conditions and to use purified water, and if there is no purified water before Boiled water should be consumed to prevent food-borne diseases.

Dairy products are one of the food items whose presence in people's lives fulfills a major part of food needs, which has received a lot of attention today. But the presence of food pathogens has caused dairy products to be exposed to contamination and spoilage caused by microorganisms such as coliforms and Escherichia coli. Therefore, the aim of the present study was to investigate the prevalence of Escherichia coli and coliform in traditional butter of Qom city.

One hundred samples of butter were sampled from 10 supply centers of this product and transferred to the food hygiene laboratory with an ice flask, then microbial tests related to coliform and Escherichia coli were performed on it.

The findings showed that out of 100 butter samples taken, 6 were infected with Escherichia coli, and from ten butter supply centers, 50% were in a poor sanitary condition with high overall contamination, 20% were in a favorable contamination condition, and 30% of Dairy product supply centers were in an average condition in terms of coliform contamination.

The results showed that the level of Escherichia coli contamination in butter is high and according to the Iranian standard, the presence of Escherichia coli in any food should not be positive. Therefore, it is necessary to refrain from consuming traditional dairy products by people without a health card and unaware of health issues.

Meat and eggs are among the foods that are part of the natural daily needs of the body in terms of having essential amino acids, saturated and unsaturated fatty acids, and minerals. However, contamination with pathogenic microorganisms can create risks for consumers that cause epidemics; Therefore, the present study aims to investigate the total count, Escherichia coli, Salmonella, and Staphylococcus aureus contamination in frozen, fresh, minced meat and eggs. Two hundred food samples, 50 samples of each, were taken from the supply centers in Karaj city, Iran and transferred to the food hygiene laboratory and tests related to Salmonella, Staphylococcus aureus, Escherichia coli, and total count. Relevant tests were performed and a significance level of p<00.05 was considered. The results showed that the highest level of contamination with Staphylococcus, Escherichia coli, Salmonella, and coliform microorganisms was related to minced meat, in which 14% of the samples were 100% infected with Staphylococcus, 14% Salmonella, 12% The percentage of Escherichia coli and 100% coliform contamination and egg had the lowest contamination rate among the tested foods. Due to the high level of contamination in minced meat with all tested microorganisms. Therefore, this product should be avoided in unauthorized supply centers, and this product should be obtained in supply centers that have veterinary approval.

Pathogenic microorganisms in food cause dangerous epidemics and endanger the health of consumers. Salmonella, Escherichia coli, and Staphylococcus aureus are foodborne pathogens that cause foodborne outbreaks. This study investigates the consumption of Escherichia coli, Salmonella, Staphylococcus aureus, total count, and coliform in raw milk, drinking water, cut into pieces, and a whole chicken in Shahr-e Raycity, Tehran. Two hundredsamples of food, including 50 samples of raw milk, 50 samples of drinking water, 50 samples of cut chicken, and 50 samples of whole chicken, from production centers in Shahr-e Raycity were separated and next to the ice flask to prevent secondary consumption. It has been transferred to the food hygiene laboratory and evaluated for microbial levels. SPSS version 26 statistical software and a significance level of p<0.05 is considered. The results showed that Salmonella was negative in raw milk and drinking water. At the same time,the cut chicken was consumed 14% and the whole chicken by 4%. Escherichia coli in sliced ​​chicken was high at 87.7 x 104±0/05. While thetested drinking water was negative for Salmonella, Escherichia coli, and Staphylococcus, it had coliforms. Due to the increased consumption of experimental foods, it is necessary to have policies to monitor the consumption of nutrients more. Regarding drinking water and the presence of coliform above, it is essential to drink drinking water before. Drink boiled water to prevent gastroenteritis.

Escherichia coli and Salmonella are gram-negative bacteria and are indicators of faecal contamination in food, and the presence of each of them in processed foods indicates lack of hygiene, and Staphylococcus aureus is a gram-negative bacteria. It is positive that it has the highest level of poisoning. The aim of the present study is to investigate the contamination with Staphylococcus aureus, Escherichia coli and Salmonella in cream sweets sold in Isfahan city and the antibiotic resistance of the obtained isolates. In this study, 120 cream sweets from the supply centers of this product in different parts of Isfahan city were randomly sampled and transferred to the specialized food hygiene laboratory of Shahrekord Azad University, next to the ice flask, in order to avoid secondary contamination. The standard method was used to search for microorganisms. The collected data was used in SPSS version 26 statistical software and chi-square test was used for data analysis. The results showed that Escherichia coli and Salmonella contamination was negative in all samples, but Staphylococcus aureus was confirmed in 4 cases of cream sweets. The samples were the most sensitive to tetracycline, streptomycin and amikacin and the most resistant to penicillin and ampicillin. In this survey, it was determined that a high percentage of the cream sweets offered in Isfahan city are in compliance with the existing standards in the society in terms of contamination and health quality to some extent, but in order to improve the health of the society,

Fish and shrimp are very good sources of nutrients such as omega-3 fatty acids, vitamin D, and protein, so they form an important part of people's diet; However, seafood can bring risks for consumers, so the purpose of this study is to investigate the prevalence of Vibrio types in fish and shrimps caught in Qeshm city, Iran. In this study, 250 samples, 50 of each sample, including salted fish, Halvasfid, milkfish, shoe fish, and shrimp, were randomly taken from the beach of Qeshm City and transferred to the food hygiene laboratory of Shahrekord Azad University. The samples were tested according to the standard method of searching for Vibrio species. SPSS version 23 statistical software and chi-square statistical test were used for data analysis. The limit of significance in this study was considered (P<0.05). The results showed that the highest level of contamination among Vibrio was related to parahaemolyticus with 74% of contamination and the lowest level of contamination was related to alginolyticus with 14% of contamination. The contamination rate of salted fish, Halvasfid, milkfish, shoe fish, and shrimp were 30, 16, 6, 24, and 23% respectively. In this study, the risk of consuming raw, half-cooked, or undercooked products is clear. Therefore, it is important to pay attention to the hygiene principles after catching, i.e., freezing until the time of consumption and adequate cooking of the product.

Toxoplasma gondii is an intracellular protozoan parasite capable of infecting most warm-blooded animals, including humans and birds. Considering the feeding habits of native chickens, the prevalence of Toxoplasma infection in free-range poultry is regarded as a suitable indicator of Toxoplasma frequency. This research aimed to investigate the prevalence of T. gondii in local poultry of Shahrekord city, Iran using the ELISA method. In this research, 70 pieces of local chicken, including 20 pieces of local chicken, 10 pieces of the local rooster, 20 pieces of turkey, 10 pieces of duck, and 10 pieces of goose, were randomly collected from Shahrekord city. Indirect ELISA tested all the samples to determine the antibody against T. gondii. Chi-square analysis and SPSS version 21 software were used to evaluate the statistical results. Out of a total of 70 samples, 10 samples (14.28%) were positive, eight samples (11.42%) were suspicious, and 52 samples (74.28%) were negative. Of the total of 10 positive samples, two samples (20%), five samples (50%), two samples (20%), and 1 sample (10%) were related to spring, summer, autumn, and winter, respectively. This research found that the highest number of T. gondii is related to turkey and local chicken. Moreover, the lowest consumption was related to goose, duck, and rooster. The main factor in the common occurrence of Toxoplasma is the age of local poultry.

Juice and ice cream are one of the most common drinks and desserts loved by the people of the world, and due to having all the micronutrients, minerals and vitamins, it provides a significant part of the body's needs and is a suitable source for compensating the water lost in the body due to heat or sports activities and are very popular among children and teenagers. However, the contamination of these products can cause risks; Therefore, the purpose of this study was to investigate the level of contamination with Escherichia coli and Salmonella in carrot juice and traditional ice cream offered in Shahryar city.

In this study, 200 samples of traditional fruit juice and ice cream were randomly collected in the centers where these products are sold and transferred to the specialized laboratory of food hygiene and quality control, and according to the standard tests, the target microorganisms were searched. For this study, Chi-square statistical test and SPSS version 26 software were used.

The results showed that the amount of Escherichia coli and Salmonella contamination in carrot juice was 11% and 38% respectively, and traditional ice creams were 7% and 16% respectively.

According to the amount of contamination obtained from this research, the cause of contamination was probably the use of raw materials with high microbial load and also non-observance of employees' personal hygiene.

Hamburger is one of the foods that is made of beef or sheep meat and has its own nutritional value. However, this food item may carry many pathogenic microorganisms and on this basis the purpose of this study is to investigate the amount of Escherichia coli in traditional hamburgers of Qom city and the antibiotic resistance of isolates to imipenem and penicillin.

In this study, we randomly isolated 80 cases of traditional hamburgers from the supply centers of this product in Qom city and transferred them to the veterinary health laboratory in Qom city on ice, and isolated Escherichia coli and investigated the antibiotic resistance of the isolates.

In this study, out of a total of 80 traditional hamburger samples, 20 cases were infected with Escherichia coli and the highest resistance of the isolates was related to gentamicin with 10% and tetracycline with 15%, respectively.

Considering that Escherichia coli has dangerous strains such as O157H7 and the most consumers of hamburgers are children and teenagers, so it is necessary that the health control of raw materials and tools be evaluated more by regulatory institutions.

Staphylococcus aureus is one of the most important pathogens that cause food poisoning, especially in meat products. Satureja hortensis extract has a excessive effect in preventing the growth of Staphylococcus aureus due to its high content of phenolic compounds in vitro. The aim of this study was to investigate the effect of methanolic extract of Satureja hortensis on the inhibition of growth of Staphylococcus aureus in ground meat and to determine its effective concentration in this product. After extraction of Satureja hortensis extract using methanol, the extract was added to inoculated meat with Staphylococcus aureus at concentrations of 0.06, 0.125, 0.25, 0.5, 1 and 1.5% and after 7, 14, 21 and 28 days total count and growth rate of this bacterium were studied. The results showed that concentrations of 0.25% or more of Satureja sativa extract could inhibit the growth of Staphylococcus aureus and total count in ground meat. On the other hand, sensory evaluation results showed that using up to 0.5% of Satureja sativa extract had a positive effect on sensory characteristics of ground meat. Therefore, the Satureja sativa extract can be used as a natural preservative in meat products, especially ground meat.