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Showing 2 results for Hosseini Doust
Prevalance of vanA Gene in Vancomycine Resistant Staphylococcus Aureus (VRSA) Isolated from Chicken and Turkey Meat in Tehran, Iran
Amini, M, Hosseini Doust, Sa, Mohabati Mobarez, A,
Volume 8, Issue 5 (winter[PERSIAN] 2015)
Abstract
Abstract Background and Objective: Staphylococcus aureus have been isolated frequently from the infection of blood, skin and soft tissue, and is one of the causative agents of food-borne illnesses. The purpose of this study was to investigate the occurrence of vanA in raw meat samples in Tehran, Iran. Material and Methods: Totally, 119 samples of chicken and turkey raw meat were cultured for Staphylococcus aureus. The Resistance to vancomycin was determined and Van A Gene detected by PCR method. Results: twenty- nine strains of Staphylococcus aureus were isolated. Of these, 14 (48.5%) were fully resistant to vancomycin and six of them had van A gene. Conclusion: Given that a large number of the samples were infected to VRSA and diversity of quality in production and distribution of foods and meat, the results could be varied. To avoid the transmission of antibiotic resistance chain to human, we should pay attention to make regulation and health conditions in production and distribution. Keywords: Staphylococcus Aureus, Vancomycin Resistance, Van A, Turkey Raw Meat, Chicken
Comparison of the Antimicrobial Effects of Silver Nanoparticles Alone and In Combination with Zataria Multiflora Extract On Some Gram-Positive and Gram-Negative Bacteria
Shirin Sheikholeslami , Seyed Mahdi Rezayat , Reza Hosseini Doust , Hamid Reza Ahmadi Ashtiani ,
Volume 10, Issue 1 (Jan,Feb 2016 2016)
Abstract

Abstract

      Background and Objective: The spread of drug resistance in bacteria have prompted researchers to seek suitable alternative for antimicrobial drugs among various medicinal plants and nanoparticles. The aim of this study was to evaluate the effect of silver nanoparticles alone and in combination with methanol extract of Zataria multiflora on five Gram-positive and Gram-negative bacteria.

     Methods: Different concentrations of the nanoparticles and extract alone or in combination with each other were tested against the bacteria, using well diffusion method. Three concentration levels (lowest, average and highest) were prepared form the nanoparticles and the extract for the combination, and finally nine different combinations were prepared.

      Results: The extract and nanoparticles showed inhibitory effects against all the tested bacteria. The maximum diameter of growth inhibition zone in the presence of the extract and nanoparticles were observed in Streptococcus pyogenes (35.6mm) and methicillin-resistant Staphylococcus aureus (20.6mm), respectively. The maximum diameter of growth inhibition zone for the combination was measured in S. pyogenes (31mm).

      Conclusion: The combination of low concentrations of the plant extract and nanoparticles are more effective against bacteria, but the combination of their high concentrations reduce the antibacterial effects in some cases.

     


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