PREVALENCE OF VIRULENCE FACTORS AMONG E. COLI ISOLATED FROM FOOD MATERIALS FROM IRAN UNIVERSITY OF MEDICAL SCIENCES FOOD MICROBIAL LABORATORY

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SALEK MOGHADAM A.; FOROUHESH TEHRANI H.; AMIR MOZAFARI N.; ANSARI H.

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Journal: Feyz Medical Sciences Journal Year:2000 | Volume:4 | Issue:15 Page(s): 32-40

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Title

PREVALENCE OF VIRULENCE FACTORS AMONG E. COLI ISOLATED FROM FOOD MATERIALS FROM IRAN UNIVERSITY OF MEDICAL SCIENCES FOOD MICROBIAL LABORATORY

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Abstract

History and Objectives: Food toxicity is an acute disease arising from the lack of attention to the health related food regulations. One of the indices for determination of bacterial food contamination is total baterial counting, examination for existence of Escherichia coli (E. coli) and other pathogenic agents. Since E.coli induce diahrea by different mechanisms, the present search was performed in order to determine the distribution and prevalence of there mechanisms of E. coli contamination isolated from different food sources referred to the microbial laboratory of Iran University of Medical Sciences and Health Service in 1998-1999.Materials and Methods: A descriptive study was performed on 2119 samples from food sources within one year and 300 isolated E. coli samples were examined in order to observe how they cause diease. E. coli diagnostic entropathogen antiserum was used to detect entropathogenic E. coli (EPEC). SMA biologic techniques and new born mice were used to detect heat-stable entrotoxin producing E. coli (ETEC). Sereny biologic test and entrohemorrhagic E. coli antiserum 0157:H7were used for detection of invasive type E. coli and entrohemorrhagic E coli (EHEC) respectively.Results: 23 cases (2.7%) of E. coli isolated from various food sources, showed EPEC whereas 13 cases (1.5%) were ETEC and 1 case was EHEC. Conclusions: The rate of E. coli isolation in spring and summer compared to other seasons were higher. Milk, other diary products, juices traditional ice-cream and candies were the most frequent food sources with E. coli contamination. These findings strongly recommend monitoring and surveillance of food industries for microlial contamination.

Cites

A SURVEY ON BACTERIAL CONTAMINATION ON ONE-HUNDRED UNPASTEURIZED CHEESE SAMPLES AND PASTEURIZED CHEESE AS CONTROL AND STABILITY OF COMMONLY CONTAMINATING BACTERIA TO DIFFERENT SALT CONCENTRATION

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APA: Copy

SALEK MOGHADAM, A., FOROUHESH TEHRANI, H., AMIR MOZAFARI, N., & ANSARI, H.. (2000). PREVALENCE OF VIRULENCE FACTORS AMONG E. COLI ISOLATED FROM FOOD MATERIALS FROM IRAN UNIVERSITY OF MEDICAL SCIENCES FOOD MICROBIAL LABORATORY. FEYZ, 4(15), 32-40. SID. https://sid.ir/paper/40886/en

Vancouver: Copy

SALEK MOGHADAM A., FOROUHESH TEHRANI H., AMIR MOZAFARI N., ANSARI H.. PREVALENCE OF VIRULENCE FACTORS AMONG E. COLI ISOLATED FROM FOOD MATERIALS FROM IRAN UNIVERSITY OF MEDICAL SCIENCES FOOD MICROBIAL LABORATORY. FEYZ[Internet]. 2000;4(15):32-40. Available from: https://sid.ir/paper/40886/en

IEEE: Copy

A. SALEK MOGHADAM, H. FOROUHESH TEHRANI, N. AMIR MOZAFARI, and H. ANSARI, “PREVALENCE OF VIRULENCE FACTORS AMONG E. COLI ISOLATED FROM FOOD MATERIALS FROM IRAN UNIVERSITY OF MEDICAL SCIENCES FOOD MICROBIAL LABORATORY,” FEYZ, vol. 4, no. 15, pp. 32–40, 2000, [Online]. Available: https://sid.ir/paper/40886/en

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