تازه ها در میکروب شناسی دامپزشکی

تازه ها در میکروب شناسی دامپزشکی

بررسی آلودگی به استافیلوکوکوس اورئوس، سالمونلا و اشریشیاکلی در لبنیات سنتی و صنعتی عرضه‌شده در شهرستان تهران و مقاومت آنتی‌بیوتیکی جدایه‌ها

نوع مقاله : مقاله پژوهشی

نویسندگان
1 دانشجوی دکترای تخصصی بهداشت مواد غذایی، گروه بهداشت مواد غذایی، دانشکده دامپزشکی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران
2 گروه بهداشت مواد غذایی، دانشکده دامپزشکی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران
چکیده
شیر و فرآورده‌های آن نقشی حیاتی در رژیم غذایی دارند، اما منبع مناسبی برای تغذیه میکروارگانیسم‌ها هستند و منجر به رخداد گاستروانتریت و مسمومیت‌های غذایی می‌شوند. هدف از تحقیق حاضر، بررسی آلودگی به استافیلوکوکوس اورئوس، سالمونلا و اشریشیاکلی در لبنیات سنتی و صنعتی عرضه‌شده در شهرستان تهران و مقاومت آنتی‌بیوتیکی جدایه‌هاست. در این مطالعه 70 نمونه لبنیات صنعتی و 70 نمونه لبنیات صنعتی از مراکز عرضه در تهران نمونه‌گیری و به آزمایشگاه ارسال شد. نتایج نشان داد آلودگی به سالمونلا 14/12 درصد، اشریشیاکلی 42/6 درصد و استافیلوکوکوس اورئوس 57/28 درصد بود. بیشترین آلودگی به سالمونلا در کره سنتی و شیر بز 30 درصد، بیشترین آلودگی در اشریشیاکلی در کشک سنتی 30 درصد و بیشترین آلودگی به استافیلوکوکوس اورئوس در کره سنتی 70 درصد بود. نتایج مقاومت آنتی‌بیوتیکی که به روش دیسک دیفیوژن انجام شد، نشان داد بیشترین مقاومت علیه استافیلوکوکوس اورئوس مربوط به جنتامایسین (5/87 درصد)، بیشترین مقاومت علیه اشریشیاکلی مربوط به تتراسایکلین (89/88 درصد) و بیشترین مقاومت علیه سالمونلا مربوط به آمپی‌سیلین (35/82 درصد) بود. نتایج نشان داد بین میزان آلودگی به استافیلوکوکوس اورئوس، اشریشیاکلی و سالمونلا در نمونه‌های لبنیات سنتی و صنعتی، ارتباط آماری معنی‌داری وجود دارد (p<0/05). با توجه به نتایج می‌توان دریافت که لبنیات سنتی از منابع مهم آلودگی به اشریشیاکلی، سالمونلا و استافیلوکوکوس اورئوس هستند و باید از مصرف آنها اجتناب کرد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Investigation of Staphylococcus aureus, Salmonella and Escherichia coli contamination in traditional and industrial dairy products supplied in Tehran city and antibiotic resistance of isolates

نویسندگان English

Mahsa Salehi 1
Amir Shakerian 2
Mahla Elahinia 1
1 PhD student of food hygiene, Department of Food hygiene, Faculty of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
2 Department of food hygiene, Faculty of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
چکیده English

Milk and its products play a vital role in the diet, but they are a good source of nutrition for microorganisms and cause gastroenteritis and food poisoning. The aim of the present study was to investigate Staphylococcus aureus, Salmonella, and Escherichia coli in traditional and industrial dairy products sold in Tehran and the antibiotic resistance of the isolates. In this study, 70 samples of industrial dairy products and 70 samples of industrial dairy products from supply centers in Tehran were sampled and sent to the laboratory. The results showed that Salmonella contamination was 12.14%, Escherichia coli 6.42%, and Staphylococcus aureus 28.57%. The highest Salmonella contamination was 30% in traditional butter and goat milk, the highest Escherichia coli contamination was 30% in traditional curd, and the highest Staphylococcus aureus contamination was 70% in traditional butter. The results of antibiotic resistance, which was performed using the disk diffusion method, showed that the highest resistance against Staphylococcus aureus was related to gentamicin (87.5%), the highest resistance against Escherichia coli was related to tetracycline (88.89%), and the highest resistance against Salmonella was related to ampicillin (82.35%). The results showed that there was a statistically significant relationship between the levels of contamination with Staphylococcus aureus, Escherichia coli, and Salmonella in traditional and industrial dairy samples (p<0.05). According to the results, it can be seen that traditional dairy products are important sources of contamination with Escherichia coli, Salmonella, and Staphylococcus aureus, and their consumption should be avoided.

کلیدواژه‌ها English

Staphylococcus aureus, Salmonella, Escherichia coli, dairy products, antibiotic resistance
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دوره 8، پائیز
پاییز 1404
صفحه 63-75

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