Search published articles


Showing 2 results for Behzadi
Antimicrobial Effects of Honey on Bacillus Cereus
M Javadzadeh, M Najafi, M Rezaei, M Dastoor, Aa Behzadi, A Amiri,
Volume 8, Issue 2 (summer 2014[PERSIAN] 2014)
Abstract
Abstract Background and Objective: Honey is a healthy and nutritious food that has been used for a long time as a treatment for different diseases. One of the applied properties of honey is its antimicrobial effect, which differs between different types of honey due to variation of phenolic and antioxidant compositions. This study aimed to assess antimicrobial effect of honey on Bacillus cereus, considering its chemical properties. Material and Methods: Three samples of honey (A1 and A2 of Khorasan Razavi Province and A3 of South Khorasan province (were prepared and studied in terms of chemical parameters .The antibacterial effect of honey was surveyed throughTurbidimeter using spectrometer with incubator time of 2, 4, 6, and 8hrs. the level of turbidity caused by bacterium growth was measured at different times with a wavelength of 600nm. Results: According to the study, the samples containing higher concentration of polyphenol has more antimicrobial activity. The samples of A2, A3, and A1 had the highest concentration of polyphenol, respectively. Conclusion: The results indicate the prebiotic effect of honey that can be justified by the presence of fructo-oligosacharids and vitamin B. Keywords: Honey, Bacillus Cereus, Antibacterial, Turbidimetry.
microbiological Infection of hamburgers consumed in Arak city
Rezaei, M, Shariatifar, N., Parviz, M. (dvm), Behzadi, Aa,
Volume 9, Issue 2 (may,jun 2015[PERSIAN] 2015)
Abstract

Abstract

Background and Objective: The presence of microorganisms in food is a paramount importance to public health. This study was carried out to measure the rate of microbial contamination of the hamburgers consumed in Arak.

Material and Methods: The samples of frozen hamburgers ( n= 100) were collected from  the selling centers in  Arak. The city was divided into five areas and 20 samples were collecte from each area. The experiments of counting staphylococcus aureus with Iranian National No 6806-6, the total counting of bacteria No. 5272 and the counting mould and yeast with No 997 were carried out.

Results: the samples polluted by staphylococcus aureus were 26.6%. , 61.3% of the samples were higher than the required standard and 65% of the samples were higher than the required standard in Iran. The rate of staphylococcus aureus in the samples was 6×103 CFU/gr on average and the total counting of the bacteria was 5×106 CFU/gr on average, and the average rate of being polluted by fungi was 2×104 CFU/gr (820-36300) showing the high microbial contamination in this product. No significant difference was found at the level of different brands.

Conclusion: The results showed that 26.6% of the samples were contaminated with S. aureus, 61.3% with total microbial and 65% with fungal infection.

Keywords: Meat Products, Staphylococcus, Fungi, Food Safety


Page 1 from 1     

© 2007 All Rights Reserved | Medical Laboratory Journal

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.