LISTERIA ISOLATED FROM TRADITIONAL CHEESES OF TABRIZ AREA: OCCURRENCE, DIVERSITY AND PHENOTYPIC CHARACTERISTICS

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KALANTARIPOUR A.; HANIFIAN S.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: AMIRKABIR Year:2017 | Volume:4 | Issue:2 Page(s): 83-96

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Title

LISTERIA ISOLATED FROM TRADITIONAL CHEESES OF TABRIZ AREA: OCCURRENCE, DIVERSITY AND PHENOTYPIC CHARACTERISTICS

Author(s)

KALANTARIPOUR A. | HANIFIAN S. | Issue Writer Certificate

Keywords

LISTERIA SPP.

TRADITIONAL CHEESE

ANTIBIOTIC SENSITIVITY

BIOFILM

HEAT RESISTANCE

Abstract

Contamination of milk and its products with pathogenic organisms such as Listeria could be considered as a health threat for the consumers. The aim of this study was to investigate the occurrence and diversity of Listeia spp. in TRADITIONAL CHEESEs of Tabriz area and to assess antibiotic resistance, BIOFILM formation and thermal-resistance of the isolates. A total number of 100 TRADITIONAL CHEESE was collected randomly. LISTERIA SPP. were isolated and identified using conventional culture methods. According to the results, 12 out of 100 cheese samples were found positive forLISTERIA SPP. Amongst, 5 and 7 isolates were identified as monocytogensand ivanovii, respectively. The highest rate of resistance was observed for oxacillin (100%) and nalidixic acid (75%), and the highest rate (100%) of sensitivity was related to cotrimoxazole, tetracycline, gentamicin, erythromycin and vancomycin. Results of BIOFILM assay reveled that all 5 strains of L. monocytogens produced low amount of BIOFILM, meanwhile strains ofL. ivanovii produced a range (weak, moderate and high) of BIOFILM level. Based on thermal-resistance outcomes, thermalisation process had insignificant impact on Listeria strains; whereas application of “rapid pasteurization” process for 5 sec, reduced the populations of both Listeia specis to below the detectable limit (P<0.01). In the case of batch pasteurization, two Listeria species demonstrated significant (P<0.01) degree of resitsnce. Since L. monocytogenes, and in a lesser extent L. ivanivi are human pathogens of concern, it was concluded that TRADITIONAL CHEESEs of Tabriz area could pose a health hazard dealing with Listeria.

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APA: Copy

KALANTARIPOUR, A., & HANIFIAN, S.. (2017). LISTERIA ISOLATED FROM TRADITIONAL CHEESES OF TABRIZ AREA: OCCURRENCE, DIVERSITY AND PHENOTYPIC CHARACTERISTICS. AMIRKABIR, 4(2), 83-96. SID. https://sid.ir/paper/707824/en

Vancouver: Copy

KALANTARIPOUR A., HANIFIAN S.. LISTERIA ISOLATED FROM TRADITIONAL CHEESES OF TABRIZ AREA: OCCURRENCE, DIVERSITY AND PHENOTYPIC CHARACTERISTICS. AMIRKABIR[Internet]. 2017;4(2):83-96. Available from: https://sid.ir/paper/707824/en

IEEE: Copy

A. KALANTARIPOUR, and S. HANIFIAN, “LISTERIA ISOLATED FROM TRADITIONAL CHEESES OF TABRIZ AREA: OCCURRENCE, DIVERSITY AND PHENOTYPIC CHARACTERISTICS,” AMIRKABIR, vol. 4, no. 2, pp. 83–96, 2017, [Online]. Available: https://sid.ir/paper/707824/en

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