THE STUDY OF SEASONAL INCIDENCE OF CAMPYLOBACTER JEJUNI AND CAMPYLOBACTER COLI IN RAW MILKS OF AMOL TOWN THROUGH USING M. PCR METHOD

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TAVAKOLI VASKAS A.; KARIM G.; SHARIFI SOLTANI M.; NASIRI D.; PORJAFAR H.

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2013 | Volume:4 | Issue:4 (14) Page(s): 81-86

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Title

THE STUDY OF SEASONAL INCIDENCE OF CAMPYLOBACTER JEJUNI AND CAMPYLOBACTER COLI IN RAW MILKS OF AMOL TOWN THROUGH USING M. PCR METHOD

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Keywords

CAMPYLOBACTER JEJUNIQ3

CAMPYLOBACTER COLIQ3

SEASONAL INCIDENCEQ3

PCRQ1

AMOLQ3

Abstract

In this study, 138 raw milk samples were collected by simple random sampling method from milk collection centers of AMOL town during every season of the year (2010). The samples were transferred to laboratory in refrigerator conditions. Then, the samples in broth culture enriching Campylobacter were placed in incubator for 48 hours under microaerophilic conditions at 42oC. Enriched cultures were transferred to the selected culture based on blood agar and were placed again under above-mentioned incubation conditions. Then, bacterium DNA was extracted from 1ml. enriched broth (using fast method of extraction). Tracking and identifying of campylobacter species was carried out through multiplex PCR using specific gene of species jejuni and coli. DNA ladder 100 pb was used as a size reference for PCR experiment. PCR product was identified for species jejuni with 160 pb and species coli with 894 bp by electrophoresis gel. In this study, of 138 samples in any season, C. jejuni and C. coli were specified 6.6% and 1.5%, 11.6% and 3.7%, 5.1% and 2.2%, 2.9% and 0.8%, in spring, summer, autumn, and winter, respectively. Results of this study showed that CAMPYLOBACTER JEJUNI and coli incidences in raw milks of AMOL town were the most in summer and the least in winter (p<0.05).

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APA: Copy

TAVAKOLI VASKAS, A., KARIM, G., SHARIFI SOLTANI, M., NASIRI, D., & PORJAFAR, H.. (2013). THE STUDY OF SEASONAL INCIDENCE OF CAMPYLOBACTER JEJUNI AND CAMPYLOBACTER COLI IN RAW MILKS OF AMOL TOWN THROUGH USING M. PCR METHOD. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 4(4 (14)), 81-86. SID. https://sid.ir/paper/176495/en

Vancouver: Copy

TAVAKOLI VASKAS A., KARIM G., SHARIFI SOLTANI M., NASIRI D., PORJAFAR H.. THE STUDY OF SEASONAL INCIDENCE OF CAMPYLOBACTER JEJUNI AND CAMPYLOBACTER COLI IN RAW MILKS OF AMOL TOWN THROUGH USING M. PCR METHOD. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2013;4(4 (14)):81-86. Available from: https://sid.ir/paper/176495/en

IEEE: Copy

A. TAVAKOLI VASKAS, G. KARIM, M. SHARIFI SOLTANI, D. NASIRI, and H. PORJAFAR, “THE STUDY OF SEASONAL INCIDENCE OF CAMPYLOBACTER JEJUNI AND CAMPYLOBACTER COLI IN RAW MILKS OF AMOL TOWN THROUGH USING M. PCR METHOD,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 4, no. 4 (14), pp. 81–86, 2013, [Online]. Available: https://sid.ir/paper/176495/en

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