جستجوی مقالات مرتبط با کلیدواژه "poultry meat" در نشریات گروه "دامپزشکی"

Clostridium difficile is an obligate anaerobic, spore-forming bacterium with a length of 3-5 micrometers and most important enteropathogens in humans and livestock. Antibiotic use has been introduced as one of the most important risk factors in the spread of this disease. Antibiotics such as amoxicillin, erythromycin, lincomycin, clindamycin, linozoid, metopenem, metronidazole, amoxifloxacin, penicillin, pyracillin, tetracycline, and vancomycin have been introduced as common cases of "nosocomial Clostridium difficile infection". The purpose of this study is to investigate the prevalence, antibiotic resistance and genetic diversity of Clostridium difficile bacteria as a possible new foodborne pathogen in 300 domestic and industrial chicken and turkey meat samples in Chaharmahal and Bakhtiari provinces. The samples were grown in CDMN agar culture medium after an enrichment step to isolate Clostridium difficile. To determine the characteristics of the toxin, tcdA and tcdB genes were identified through multiplex PCR. The antibiotic sensitivity of these isolates was monitored based on the MIC test. The results showed that the highest prevalence was related to native chicken meat (5.6%) and the lowest prevalence was related to industrial turkey meat (1%). The genes responsible for the production of tcdB and tcdA toxins were observed in all Clostridium difficile isolates. Also, the highest resistance was related to erythromycin (14.85%) and the lowest resistance was related to vancomycin (97.38%). According to the isolation of two main genes causing hospital infection in clinical environments in the present study, the establishment of health systems in relation to the storage of the studied meats is necessary..

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.

Today, the use of biodegradable film is considered due to its environmental friendliness and ability to store biologically active compounds. A novel antimicrobial film was made from the soluble-phase of the Persian gum (SPG) incorporated methanolic extracts of Croccus sativus L. stigmas alone or in combination with nisin. Initially, the minimum inhibitory concentration (MIC) and the minimum bactricidal concentration (MBC) value of saffron and nisin extracts was determined by micro-dilution method and films by disk diffusion method against Listeria monocytogenes, Pseudomonas aerogenesis, Bacillus cereus, Escherichia coli and Salmonella typhimurium. Then saffron extract (MIC: 31.25 mg/ml and MBC: 62.5 mg/ml), and nisin (MIC: 0.256mg/ml) was added to the film formulation. The effect of films on the control of total viable count, Enterobacteriaceae, lactic acid bacteria, Pseudomonas spp., mold and yeast of chicken breast during 12 days of storage at 4±1 °C, was studied every three days. The results showed that nisin compared to saffron extract has a better inhibitory effect on controlling the population of pathogenic bacteria. Also, the addition of nisin to the Persian gum film containing saffron extract showed a synergistic effect (%25) on inhibiting the growth of microbes. Based on the acceptable limit for total viable count (<7 log CFU/g) in fresh poultry meat, growth inhibition of target bacteria and shelf life (up to 12 days), Persian gum + nisin + saffron (MBC) film seems appropriate.

Poultry meat is considered one of the sources of Escherichia coli O157. The present study was performed to evaluate the prevalence and antibiotic resistance of E. coli O157 isolates of poultry meat samples presented in Isfahan. In total, 500 meat samples were collected from diverse poultry samples supplied in Isfahan and evaluated for E. coli O157 using microbial culture. Suspicious isolates were confirmed by PCR test. The antibiotic resistance pattern of isolates was investigated using the antibiotic disk diffusion test. Forty-four out of a total of 500 samples (8.80%) were contaminated with E. coli O157. The highest level of contamination was related to duck meat (16%), and the lowest was related to quail meat (3%). There was a statistically significant difference of P <0.05 between the sample type and the prevalence of E. coli O157. Escherichia coli O157 isolates had the highest antimicrobial resistance to tetracycline (97.72%), ampicillin (95.45%), penicillin (95.45%), and gentamicin (72.72%) antibiotics. The highest variation in antibiotic resistance was found in E. coli O157 strains isolated from duck meat. Due to the high prevalence of antibiotic-resistant E. coli O157 strains in poultry samples, especially duck meat, consumption of these foods in raw or uncooked form, in addition to the transfer of antibiotic-resistant strains to human communities, can lead to lethal food poisoning.

In order to risk assessment of antibiotics residues in animal originated food, first, it is necessary to be measurement, survey and screen of meat products that man consumed. Presence of antimicrobial residues in animal originated food regularly greater than minimum residues levels (MRLs) cause adverse effect in human. In this study, 43 samples of poultry meat and liver collected from poultry slaughter in semnan city in the second half of the year of 1393 and use ELISA method in order to evaluate gentamicin residues.Limitation of detection (LOD) for gentamicin was 10 ng/g according to kit manufacture instruction. 21 and 22 samples of muscle, liver tissue, were contained, 50 and 71.42% of the samples gentamicin residues respectively. The minimum amount of residual in meat and liver is 100 ng /g according to Codex standards, which 78.57 % and 100% of the meat and liver samples had more than the standard levels respectively. Not respecting the withdrawal period (Withdrawal Time) will be the presence of residues in products of animal origin. Systematic and regular monitoring of veterinary drugs should be placed on the agenda by relevant agencies to avoid continuous exposure to residues of veterinary drugs, that deal with human health.

Yersinia enterocolitica is one of the most important food-borne bacteria and it can cause yersiniosis. This study was conducted to investigate the occurrence of Y. enterocolitica in poultry meat and offal marketed in Ardabil, as well as to assess the antibiotic resistance pattern of the isolates. In this descriptive cross-sectional study, a total of 344 samples including 264 poultry meat and 80 offal samples were randomly obtained during the spring and summer of 2016. The samples were investigated for the presence of Y. enterocolitica using Iranian National Standard. Moreover, antibiotic susceptibility was examined by Kerby-Bauer method. Based on results, 22.34% of the poultry meat samples and 37.5% of the offals were contaminated with Y. enterocolitica. Antibiogram results revealed that 84.74% of the isolates were resistant to Ampicillin; in the cases of Cephalothin and Cephalexin, it was estimated at 69.49% and 64.4% of the isolates, respectively. However, resistance was observed for Chloramphenicol and Syprufluxasine. Regarding the high occurrence Y. enterocolitica in chicken meat and offal and the presence of antibiotic-resistant strains of this bacterium, the implementation of hygienic measures to reduce the occurrence of Y. enterocolitica in chicken meat and the prudent use of antibiotics in the poultry industry to prevent the spread of strains resistant to antibiotics and transferring them to the human food chain is essential.

Arcobacters are gram-negative and curved-shaped which are differentiated from campylobacter genus by growing up in presence of oxygen and low temperatures. Arcobacter butzleri is the most prevalent species of this genus known as zoonotic and new pathogen. With the aim of identification of the A.butzleri from poultry meat supplied in the slaughterhouses and retail stores, this study was conducted in the Tonekabon city. 140 samples of the poultry meat, including hen (97 samples), duck (25 samples), Turkey (18 samples) were collected, studied and tested in two levels of slaughterhouse (45 samples) and retail stores (95 samples) full randomly. For the purpose of isolation, preT-KB Technique was used and, in order to identify, phenotyping tests were applied. Out of 140 tested samples, 20 samples, at the rate of 14.28%, were infected with the A.butzleri all of which belonged to the samples of hen meat. The highest rate of infection was observed in skin followed by that in the abdominal contents and, finally, in the meat. Rate of frequency in the slaughter house samples was 17.77% and in the retail stores was 12.63%. The poultries are considered as the main reservoir of the Arcobacters. Presence of this bacterium in the poultry meat of the researched region can increase probability of transfer of this pathogenic agent to human through consumption of the feeding products. Thus, it appears that, in order to control infection with this bacterium in the cycle of production and consumption of the poultry meat, it must be careful sufficiently.

Food-borne illnesses are major international public health concern and significant cause of reduced economic growth. Contaminated food is the usual source of human infections, and poultry and beef meat are considered the major infectious route for humans. Each year, millions of persons become ill from foodborne diseases, though many cases are not reported. To assess the microbiological quality and safety of beef and poultry meat and try to achieve the connection of its contamination with hygienic conditions of packaging and without packaging of food in this study we analyzed food borne pathogens (Salmonella, Staphylococcus aureus and Bacillus cereus) in Gilan Province. A total number of 380 beef and poultry meat samples (with packing and without packaging) were collected and studied. Out of which 5/5 percent were founded contaminated with Salmonella 20.5 percent were founded contaminated with Staphylococcus aureus while 11.8 percent were founded contaminated with Bacillus cereus. Also 13.9 percent (beef meat) and 23.9 percent (poultry meat) were contaminated. The study confirmed the presence of Salmonella, Staphylococcus aureus and Bacillus cereus in beef and poultry meat which is potential threat to consumer health. To reduce of contamination, good hygiene practices are necessary from processing to storage.

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.

A total of 60 neck skin swab samples were taken from 12 different broiler flocks after the chilling stage of processing at a commercial broiler slughtering facility in Mashhad. The presence of Salmonella was assessed by conventional culture method and confirmed by using poly O and poly H antiserum in serotyping. PCR amplification of invA gene as a specific method for detection of Salmonella was evaluated. In this study Salmonella was isolated from 11.66% of samples by conventional culture method, then in serological test 28.6% of them detected as serogroup B and 71.4% as serogroup C. In this investigation all positive results by conventional culture method were confirmed by PCR amplification. Because of rapidity and high specificity and sesitivity of PCR method, by standardization of this method, it could be concidered as an alternative to conventional culture method for confirmation of Salmonella presence in raw poultry meat.