[VacA and cagA genotypes status and antimicrobial resistance properties of Helicobacter pylori strains isolated from meat products in Isfahan province, Iran]

Although Helicobacter pylori has a significant impact on the occurrence of severe clinical syndromes, its exact ways of transmission and origin have not been identified. According to the results of some previously published articles, foods with animal origins play a substantial role in the transmission of H. pylori to humans. The present investigation was carried out to study the vacuolating cytotoxin A [vacA] and cytotoxin associated gene A [cagA] genotypes status and antibiotic resistance properties of H. pylori strains recovered from minced-meat and hamburger samples. A total of 150 meat product samples were collected from supermarkets. All samples were cultured and the susceptive colonies were then subjected to nested-PCR, PCR-based genotyping and disk diffusion methods. 11 out of 150 samples [7.33%] were positive for H. pylori. All the isolates were further identified using the nested-PCR assay. Prevalence of H. pylori in hamburger and minced-meat samples was 1.42% and 12.5%, respectively. S1a, m1a and cagA were the most commonly detected genotypes. The most commonly detected combined genotypes in the H. pylori strains of minced-meat were s1am1a [10%], s1am1b [10%] and s2m1a [10%]. Helicobacter pylori strains of meat products harbored the highest levels of resistance against ampicillin [90.90%], erythromycin [72.72%], amoxicillin [72.72%], trimethoprim [63.63%], tetracycline [63.63%], and clarithromycin [63.63%]. Hamburger and minced-meat samples may be the sources of virulent and resistant strains of H. pylori. Meat products are possible sources of resistant and virulent strains of H. pylori similar to those vacA and cagA genotypes. Using healthy raw materials and observation of personal hygiene can reduce the risk of H. pylori in meat products

[Effect of Zataria multiflora Boiss. essential oil on the behavior of Vibrio parahaemolyticus in salted fish]

Thyme [Zataria multiflora Boiss.] is one of the Iranian traditional spices and it has antimicrobial effect on the pathogenic bacteria which are agents for some current food borne intoxications. The aim of this study was to evaluate the antimicrobial activity of Zataria multiflora Boiss. essential oil on V. parahaemolyticus in salted [8% Nacl in tissue] silver carp. Effect of different concentrations of this Essential oil [0.0%, 0.045%, 0.135%, 0.405%, 0.810%] on behavior of V. parahaemolyticus in two temperatures [15, 25 C] was determined by evaluation of the bacterial growth in salted fish fillets. The essential oil in used concentrations had significant inhibitory effect on the growth of V. parahaemolyticus in salted fish compare with control treatment during the storage time [p<0.05]. There was no significant difference between all treatments. The results showed that Zataria multiflora Boiss. Essential oil had inhibitory effect on V. parahaemolyticus, therefore it can be considered as a natural preservative in salted fish

[Effect of Zataria multiflora boiss. essential oil and storage temperature on the growth of E.coli O[157]:H[7] in hamburger using hurdle technology]

In this study, the effect of different concentrations of Zataria multiflora Boiss. essential oil [0.00, 0.005, 0.015, 0.03%], temperatures [8 and 25°C] and storage time [up to 21 days] was evaluated in a food model system [Humburger]. The correlation coefficient of different concentrations of zataria multiflora Boiss.essential oil with logarithm of the numbers of E.coli O[157]:H[7] was [-o.528]. It was found that effect of different concentrations of essential oil on growth rate of E.coli O157:H7 was statistically significant [p<0.05]. The correlation coefficient of storage time and logarithm of the number of microorganism used in this study was [0.434], which indicated a decrease in the growth rate when the storage time was increased. The effect of storage time on growth rate was statistically significant [p<0.05]. In addition the correlation coefficient of storage temperature with logarithm of the number of bacterium was [0.500]. In other words, decreasing the storage temperature [from 25°C to 8°C] resulted in the decrease of the growth rate of the microorganism [p<0.05]

Effect of gamma irradiation and frozen storage on microbial, chemical and sensory quality of fish fillet

In this study the effects of gamma irradiation and frozen storage on sensory, chemical and microbial quality of fish fillets was investigated. Hypophtalmyctis molitrix were equally divided to 12 fillets, then these 12 fillets were equally arranged in 4 groups [1-4]. One group considered as control with no treatment and the other 3 groups was treated by 0.75, 3 and 5 KGy of gamma irradiation, respectively. All of the groups were kept in -18?c for 3 month. All of the samples were examined for microbial, chemical and sensory examinations at day zero and 3 months later. The data were analysed by ANOVA [Kruskal-Wallis] using SPSS 10. The results showed treatment with 0.75 KGy of gamma irradiation plus frozen storage in extension of shelf life of fish fillets without any unacceptable effects on sensory and chemical characteristics of them

Qualitative and quantitative assessment of poultry carcasses contaminated with salmonella in Tehran industrial slaughter houses

Broiler carcasses are considered to be the major source of salmonella detection and enumeration of salmonella in this product are two criteria for evaluation of hygienic quality of the slaughterhouses and the product itself. In this study, contamination of broiler carcasses produced in poultry Industrial slaughterhouses in Tehran province was assessed using three tube MPN methods. According to our results 69 percent of the samples were salmonella positive while not detected the salmonella in the rest of samples. Enumeration of salmonella per carcass indicated that the average number of salmonella in 62/72 of salmonella positive carcasses was 49/5 and in 7/6 percent 2605 and in 16/48 percent 279/5 and in 2/3 percent upper 3300. Our results also showed that number of salmonella per per gram and 2 cm2 of positive carcasses in 93/42 percent were 0/054 MPN /gr and 0/047 MPN/cm and in 4/38 2 2 percent 1/695 MPN/gr and 1/4 MPN/cm and in 1/5 percent upper 1/7 MPN/gr and 1/5 MPN /cm. The statistical analysis in this study results and calculates the ratio and average indicates that the mean contamination of carcasses exanimate was low although frequency contamination was high

Determination of hydroxyproline as measure of collagen content in meat product by colorimetric method

To determine hydroxyproline and connectivetissue in heated meat products [dry sausage momtaze] marketed in Tehran in order to determination of proteinquality in this Product. Cross- Sectional. 60 samples from dry sausage [Momtaze]. In this survey 60 samples of dry sausage [Momtaze] contain meat more than 70ko[3]/41 produced by12 factories, selected Via haphazardly sampling and thehydroxyproline, collagen and collagen/ crude proteincontents were analyzed in allsamplesbyspectrophotometric method . Meansand standard errors ofhydroxyproline, collagen and collagen/ crude protein weredetermined and then analyzed by one-way analysis ofvariance method. This survey showed that means ofhydroxyproline, collagen and collagen/crud protein inl00gr dry sausage [Momtaze] produced by 12 factories,were in order: 0.18 0. +/- 01,1.42 +/- 0.04 and 9.74 +/- 0.3respectively. There were not significant differencesbetween them. Chemical procedures such as histologicalprocedures have high accuracy and suggested that itshould be used for control quality in practice to determineconnective tissue content and to detect adulteration such asun permitted tissues in heated meat products in order tostandardize heated meat products