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:: Volume 23, Issue 2 (7-2021) ::
J Gorgan Univ Med Sci 2021, 23(2): 76-83 Back to browse issues page
Eco-epidemiological factors susceptible to national food outbreaks caused by Campylobacter spp. and other intestinal bacteria
Mohammad Mehdi Soltan Dallal * 1, Mohammad Hassan Monzavipour2 , Hossein Masoumi Asl3 , Mohammad Kazem Sharifi Yazdi4 , Fariba Nabatchian5 , Shabnam Haghighat Khajavi6 , Seyedeh Masoumeh Abrishamchian Langroudii7 , Hedroosha Molla Agha Mirzaei8 , Mahdieh Pourmoradian9 , Shida Asadpour8 , Sara Sharifi Yazdi10
1- Professor, Food Microbiology Research Center/ Department of Pathobiology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran. , msoltandallal@gmail.com
2- Devision of Food Microbiology, Department of Pathobiology, School of Public Health, Tehran University of Medical Sciences,Tehran, Iran.
3- Professor, Center for Communicable Disease Control, Ministry of Health and Medical Education, Tehran, Iran.
4- Professor of Zoonosis Research Centre, Department of Medical Laboratory Sciences, Faculty of Allied Medical Sciences, Tehran University of Medical Sciences, Tehran, Iran.
5- Associate Professor, Department of Medical Laboratory Sciences, Faculty of Allied Medical Sciences, Tehran University of Medical Sciences, Tehran, Iran.
6- Assistant professor, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University,Tehran,Iran.
7- Pathobiology Laboratory Center, Tehran, Iran.
8- Food Microbiology Research Center, Tehran University of Medical Sciences, Tehran, Iran.
9- Division of Food Microbiology, Department of Pathobiology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
10- Medical Student, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran.
Abstract:   (4043 Views)
Background and Objective: Campylobacter is one of the most important pathogens causing bacterial gastroenteritis, which is usually transmitted through the food of animal origin. This study was done to evaluate the status of Campylobacter in diarrheal food outbreaks compared to other microbial agents.
Methods: This descriptive study was performed on 305 diarrheal swab samples from 102 food outbreaks during six months from spring to the end of summer 2018. Presence of Campylobacter species were assessed according to the protocol of the General Directorate of Laboratory Affairs.
Results: Out of 305 samples, 8 (2.6%) were identified as Campylobacter species, 3 (37.5%) Campylobacter and 5 (62.5%) Campylobacter coli. The epidemiology of the outbreaks showed that female (54.5%), average age of 16-30 years (28.2%), consumption of salads and vegetables (16.1%) and living in the cities (59.7%) were the most cases.
Conclusion: This study showed that in addition to classic pathogens such as Salmonella, Shigella, Escherichia coli, attention also should be paid to Campylobacter bacteria. In addition, recognizing epidemiological factors can play an important role in preventing and controlling food outbreaks.

Keywords: Campylobacter [MeSH], Disease Outbreaks [MeSH], Diarrhea [MeSH], Enteric Bacteria [MeSH]
Article ID: Vol23-29
Full-Text [PDF 1146 kb]   (10039 Downloads)    
Type of Study: Original Articles | Subject: Microbiology
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Soltan Dallal M M, Monzavipour M H, Masoumi Asl H, Sharifi Yazdi M K, Nabatchian F, Haghighat Khajavi S, et al . Eco-epidemiological factors susceptible to national food outbreaks caused by Campylobacter spp. and other intestinal bacteria. J Gorgan Univ Med Sci 2021; 23 (2) :76-83
URL: http://goums.ac.ir/journal/article-1-3802-en.html


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Volume 23, Issue 2 (7-2021) Back to browse issues page
مجله دانشگاه علوم پزشکی گرگان Journal of Gorgan University of Medical Sciences
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