Sh Shabani, Ar Sadeghi Mahoonak, H Jalali,
Volume 8, Issue 2 (7-2014)
Abstract
Abstract
Background and Objective: Cream pastry, because of their ingredients, making process and preserving conditions are susceptible to many types of microbes. This study was conducted to determine the level of contamination of pastry cream in Gorgan.
Material and Methods: The randomly selected samples (N = 450) were tested according to national standards for microbial tests and then the data was analyzed.
Results: The level of contaminations for Enterobacteriaceae and Staphylococcus aureus was 56% and 43.3%, respectively. The highest contamination occurred in summer with Enterobacteriaceae (N= 113) and the lowest in spring with Staphylococcus aureus (N= 40). Also microbial contamination in different types of cream pastries showed the maximum level in cream puff (90%) and the minimum level in roll pastry (30.6%).
Conclusion: There is a significant difference in infection rate between different samples. The infection rate in this study is more than the prevalence of past studies.
Keywords: Cream Pastry, Enterobacteriaceae, Staphylococcusaureus, Gorgan
Reza Hakimi Alni , Abdolmajid Mohammadzadeh , Pezhman Mahmoodi , Mohammad Yousef Alikhani ,
Volume 11, Issue 6 (11-2017)
Abstract
ABSTRACT
Background and Objectives: Determining the genetic relationship between S. aureus isolates is important for epidemiological surveillance and control of infections caused by this bacterium. The present study was conducted to determine polymorphisms of coagulase gene (coa) among S. aureus isolates from pastry and cheese samples using restriction fragment length polymorphism (RFLP) analysis.
Methods: Overall, 65 S. aureus isolated from pastry (n=45) and cheese (n=20) samples were examined for the coa gene by polymerase chain reaction (PCR). PCR products were digested with AluI enzyme and the products were assessed using gel electrophoresis.
Results: Except for two isolates, all isolates were positive in coa-PCR and produced four different PCR products, with molecular sizes ranging from 570 to 970 bp. Overall; five distinct RFLP patterns were detected (I-V). Although pattern types I and III were present in isolates from both samples, types I and IV were mainly present in isolates from cheese and pastry samples, respectively.
Conclusion: PCR-RFLP analysis of the coa gene indicates that S. aureus isolates from pastry and cheese samples may be originated from different sources. However, as one pattern type was predominant in each group, it can be concluded that majority of the isolates may have the same origin.
Keywords: Staphylococcus aureus, PCR-RFLP, Coagulase, Pastry, Cheese.
