جستجوی مقالات مرتبط با کلیدواژه "sweets" در نشریات گروه "پزشکی"

The variety of sweets along with significant difference level of hygiene in the production, supplies and high potential contamination of sweets ingredients with Escherichia coli, led to investigate the frequency of broad-spectrum beta lactamase strains of E. coli in sweets and determine the presence of SHV, TEM and CTX-M genes. In this descriptive cross-sectional study, 150 confectionery samples were collected from traditional confectionery workshops in Yazd. Detection of E. coli strains was carried out by standard biochemical tests and antibiotic susceptibility test was performed using CLSI guidelines. Via combined ESBL disk method on the muller hinton agar medium producing strains were identified. All the ESBL producing strains were evaluated using the PCR test for the existence of SHV, TEM and CTX-M genes. In 30 isolates, (20%) E.coli was obtained. The results of antibiotic susceptibility test showed that the highest and the lowest antibiotic resistance was related to chloramphenicol l (22 isolates, 73.3%) and Imipenem (8 isolates, 26.6%). The results of the combined disk test was showed that only 9 isolates produced ESBL. The molecular analysis on considered genes indicated that 2, 4 and 3 isolates were positive for presence of TEM, SHV, and CTX-M genes, respectively. The prevalence of antibiotic-resistant isolates in traditional Yazd sweets in this study highlights the importance of more observing and control measures in the preparation and distribution of sweets.

Staphylococcus aureus is one of the most common causes of food poisoning, which due to excessive use of antibiotics has become resistant to different antibiotics. In addition, it is also capable of producing biofilm. The aim of this study was to investigate antibiotic resistance patterns and phenotypic study of biofilm production in S. aureus isolates separated from confectionary pastries in Hamadan.
In this descriptive- cross-sectional study, 370 samples of creamy (280) and dried (90) pastries were collected randomly (May to February 2017). To separate possible microbial contaminations, part of samples were cultivated with conventional microbiological methods. The separated S. aureus isolates were confirmed using polymerase chain reaction (PCR) and nuc gene amplification. The antibiotic susceptibility pattern of all isolates was determined by disk agar diffusion (DAD) method based on CLSI guideline and also, microplate modified method was used to identify biofilm strains.
The results showed that 34.64% of the creamy pastries and 3.33% of the dried pastries were infected with S. aureus. Antibiogram results showed the highest resistance was related to penicillin (90%). In the quantitative study of biofilm production, 42 strains (42%) were strongly adhesive, while 17 (17%) and 41 (41%) strains were weakly adhesive and lacking adhesive ability, respectively.
Consumption of creamy pastries increases the risk of infection with S. aureus and is a serious warning to the health system. Pasteurization and storage of food stuff in the refrigerator, continuous microbial control of pastries and the screening of the confectionary staff can reduce the level of microbial contamination and the risk of staphylococcal poisoning.

Globally, food borne diseases are the major causes of mortality worldwide and sweets are known as the potential sources of food borne pathogens. This study aimed to investigate the frequency distribution of some microbial population involved in food born disease in the sweets marketed in Isfahan, Iran, and to assess the effects of four variants including 1) moisture content, 2) products types in terms of being produced industrially or commercially, 3) the types of sweets in terms of their classical characterization and 4) sanitary level of production and distribution units on the observed contamination.
A total number of 200 sweets were sampled from the market through random sampling method and undergone microbial examinations including Salmonella count, Staphylococcus aureus, Escherichia coli, yeast and mold counts according to national standard methods of Iran. Data were presented using descriptive statistics and analyzed by ANOVA and Independent t test at 95% significant level using SPSS software.
Findings: The results revealed that 87% of the tested samples were contaminated with at least one of the studied microorganisms. Yeast and S. aurous as the first and the second frequent contaminants were isolated from 68 and 54% of the tested sweets. Two variables including moisture content and being produced industrially or traditionally had significant effects on the population of all studied types of bacteria (P The results of the present study indicated that 82% of the sweets offered on Isfahan market lack the necessary microbial standards. Implantation of stronger continuous surveillance and obsessive auditing of the established health management systems by the executive authorities is seriously in demand in order to get the products qualified in terms of both national and international standards. This would enhance the margin of consumes food safety and public health.