Kashani, L, Okhly, M, Ghaemi, Ea, Behnampour, N., Kashani, E, Okhly, Ho, Fendereski, S., Bazoori, M, Falsafi, L,
Volume 8, Issue 5 (winter[PERSIAN] 2015)
Abstract
Abstract Background and Objective: Along with antibiotics, the use of biological methods to combat bacteria is notably considered. A natural barrier such as amniotic membrane is one of the ways of dealing with bacterial infections. The aim of this study was to determine the antibacterial effect of human amniotic membrane. Materials and Methods: This descriptive study was performed in Dezyani teaching Hospital of Gorgan University of Medical Sciences, Iran. To evaluate the antibacterial activity against Staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli bacteria, 20 amniotic membranes were obtained from postpartum mothers and examined by repeated dilution, diffusion and extraction techniques. Data were collected by observation method and described by mean and standard deviation. Results: The antibacterial activity was found in 15% of the samples against Staphylococcus Aureus and Pseudomonas aeruginosa, while no antibacterial activity was found against E. coli. Given the 15% positive responses, "Diffusion" and "repeated dilution" techniques were more effective in investigating the antibacterial effect of amniotic membrane. Conclusion: The results show the probability of antimicrobial effect of amniotic membrane tissue and it seems that this property can be affected by many factors. Keywords: Amniotic Membrane, Anti-Bacterial Properties, Laboratory Methods
Sadeghi, M, Amini, A, Behnampour, N, Ghasemi, Sm, Arefian, A., Mohajer, S,
Volume 9, Issue 2 (may,jun 2015[PERSIAN] 2015)
Abstract
Background and Objective: Staphylococcus aureus is an important cause of food poisoning. Due to the high consumption of fruit and ice cream in summer, this study aimed to determine the prevalence of S. aureus in traditional ice cream and juice in Gorgan, Iran.
Material and Methods: This cross-sectional study was conducted on 25 places selling traditional ice cream and juice in the summer of 2014 in Gorgan, Iran.
Results: Results showed that the microbial contaminants in traditional ice cream and juice centers were 56% and 14.28% of S. aureus, 44% and 33.3% of yeast, 28% and 28.57% of B. cereus, 12% and 4.76% of Listeria, 8% and 14.28% of Bacillus subtilis and 4% and 4.76% of Bacillus licheniformis ,respectively.
Conclusion: The findings of this study indicated a high contamination of traditional ice cream and juice with Staphylococcus aureus and various microorganisms.
Keywords: Ice Cream, Food Contamination, Staphylococcus Aureus