بررسی شیوع آلودگی اشریشیا کلی O157:H7 در بستنی‌های سنتی و دست‌ساز در واحدهای صنفی عرضه‌کننده بستنی شهر بندرعباس و ارزیابی محیط کروموژنیک در مقایسه با محیط استاندارد برای تشخیص آن

نویسندگان
مریم اقبالی 1
درنوش جعفرپور 2
1 دانش آموخته کارشناسی ارشد گروه علوم و مهندسی صنایع غذایی، واحد فسا، دانشگاه آزاد اسلامی، فسا، ایران
2 استادیار گروه علوم و مهندسی صنایع غذایی، واحد فسا، دانشگاه آزاد اسلامی، فسا، ایران
10.52547/fsct.18.118.79
چکیده
کلی­فرم­ها، به ویژه اشریشیاکلی یکی از مهم­ترین عوامل ایجادکننده گاستروانتریت و شاخص میکروبی آلودگی آب و مواد غذایی محسوب می­گردند. سویه­های اشریشیاکلی انتروهموراژیک به دلیل ایجاد اسهال خونی و سندرم همولیتیک اورمیا از مهم­ترین پاتوژن­های روده­ای محسوب می­گردند، که اشریشیا کلی O157:H7 مهم­ترین و شایع­ترین این گونه است. هدف از پژوهش حاضر، بررسی شیوع آلودگی اشریشیا کلی O157:H7 در بستنی­های سنتی و دست­ساز و مقایسه کارآمدی محیط کروموژن با محیط استاندارد جهت تشخیص آن بود. در این مطالعه، تعداد 90 نمونه بستنی سنتی از مراکز تولید و توزیع این فرآورده از سه منطقه شهری شهر بندرعباس، در دو فصل گرم و سرد جمع­آوری و به منظور شمارش کلی­فرم‌­ها، جستجوی اشریشیاکلی و جستجوی اشریشیا کلی O157:H7 از دو روش استاندارد و کروموژن استفاده شد. نتایج نشان دادند که تعدادکلی­فرم در 1/81 % از نمونه­ها بیش از حد مجاز استاندارد بود، و 9/28 % از نمونه­ها آلوده به اشریشیاکلی بودند. اشریشیاکلی O157:H7، 2/2 % به روش استاندارد و 4/4 % به روش استفاده از محیط کشت­های کروموژن از نمونه­ها جداسازی گردید. تحلیل­های انجام شده نشان داد که با استفاده از محیط­های حاوی مواد کروموژن، می­توان با حداقل خطای احتمالی، اشریشیاکلی O157:H7 را تشخیص داد. طی این تحقیق مشخص شد که روش کروموژن برای شناسایی اشریشیاکلی O157:H7 بهتر از روش استاندارد می­باشد. هم­چنین نتایج تحقیق حاضر حاکی از آن است که می­باید نظارت دقیق­تری بر کیفیت و وضعیت بهداشتی بستنی­های سنتی و دست­ساز صورت گیرد.
کلیدواژه‌ها
اشریشیاکلی O157:H7
بستنی سنتی
محیط کشت کروموژن
روش استاندارد

موضوعات

عنوان مقاله English

Study the prevalence of Escherichia coli O157:H7 contamination in traditional and handmade ice-cream in ice-cream supplier trade units of Bandar Abbas and evaluating the efficiency of chromogenic media compared to the standard media for its detection

نویسندگان English

Maryam Eghbali 1
Dornoush Jafarpour 2
1 M. Sc. Graduated of the Department of Food Science and Technology, Fasa Branch, Islamic Azad University, Fasa, Iran
2 Assistant professor of the Department of Food Science and Technology, Faculty of Agriculture, Fasa Branch, Islamic Azad University, Fasa, Iran
چکیده English

Coliforms, especially Escherichia coli, are one of the most important causes of gastroenteritis and microbial index of water and food contamination. Enterohemorrhagic Escherichia coli strains are considered to be the most important intestinal pathogens due to hemorrhagic diarrhea and hemolytic syndrome, of which E. coli O157: H7 is the most important and common. The purpose of this study was to investigate the prevalence of E. coli O157: H7 contamination in traditional and homemade ice creams and compare the efficiency of chromogenic media with standard media for its detection. In this study, 90 samples of traditional ice cream from the production and distribution centers of this product were collected from three urban regions of Bandar Abbas, in two warm and cold seasons and in order to count the coliforms and detect E. coli and E. coli O157: H7, two standard and chromogenic methods were used. The results indicated that 81.8% of samples had more than the standard number of coliforms, and 28.9% of the samples were contaminated with E. coli. E. coli O157: H7 contamination was detected 2.2% and 4.4% using standard and chromogenic methods, respectively. Analyzes showed that application of media containing chromogenic substances, E. coli O157: H7 could be detected with the least possible error. It was found that the use of chromogenic culture media to identify E. coli O157: H7 was better than the standard method. The results of the present study also indicate that the quality and health status of traditional and handmade ice creams should be more closely monitored.

کلیدواژه‌ها English

Escherichia Coli O157: H7
Traditional Ice Cream
Chromogenic medium
Standard method
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