Razi Journal of Medical Sciences
مجله علوم پزشکی رازی
RJMS
Medical Sciences
http://rjms.iums.ac.ir
39
journal39
2228-7043
2228-7051
en
jalali
1401
9
1
gregorian
2022
12
1
29
9
online
1
fulltext
fa
جداسازی و شناسایی باسیلوس سرئوس در سبزیجات خشک فله و بسته بندی شده به روش کشت و PCR
Isolation and Identification of Bacillus cereus of Dry Bulk and Packaged Vegetables by Culture and PCR
میکروبیولوژی
Microbiology
پژوهشي
Research
<span style="font-size:11pt"><span style="text-justify:kashida"><span style="text-kashida:0%"><span style="tab-stops:10.5pt"><span style="direction:rtl"><span style="unicode-bidi:embed"><span style="line-height:115%"><span style="font-family:Calibri,sans-serif"><b><span lang="FA" style="font-size:10.0pt"><span style="line-height:115%"><span style="font-family:"B Mitra""><span style="color:#0070c0">زمینه و هدف: </span></span></span></span></b><span lang="AR-SA" style="font-size:10.0pt"><span style="line-height:115%"><span style="font-family:"B Mitra""><span style="color:black">تغییر شیوه تغذیه و سبک زندگی در سالهای اخیر، باعث اهمیت بیشتر به کیفیت سبزیجات خشک مصرفی و ارزیابی سلامت در آنها شده است. سبزیجات خشک محل مناسبی برای ماندگاری باکتری <i>باسیلوس</i> به دلیل داشتن اسپور میباشد. هدف از این پژوهش </span></span></span></span><span lang="FA" style="font-size:10.0pt"><span style="line-height:115%"><span style="font-family:"B Mitra""><span style="color:black">جداسازی و شناسایی <i>باسیلوس سرئوس</i> در سبزیجات خشک فله و بستهبندی شده به روش کشت </span></span></span></span><span lang="FA" style="font-size:10.0pt"><span style="line-height:115%"><span style="font-family:"B Mitra""><span style="color:black">و </span></span></span></span><span dir="LTR" style="font-size:10.0pt"><span style="line-height:115%"><span style="font-family:"Times New Roman",serif"><span style="color:black">PCR</span></span></span></span><span style="font-size:10.0pt"><span style="line-height:115%"><span style="font-family:"B Mitra""><span style="color:black"> بود.</span></span></span></span></span></span></span></span></span></span></span></span><br>
<span style="font-size:11pt"><span style="text-justify:kashida"><span style="text-kashida:0%"><span style="tab-stops:10.5pt"><span style="direction:rtl"><span style="unicode-bidi:embed"><span style="line-height:115%"><span style="font-family:Calibri,sans-serif"><b><span lang="FA" style="font-size:10.0pt"><span style="line-height:115%"><span style="font-family:"B Mitra""><span style="color:#0070c0">روش کار:</span></span></span></span></b><span lang="AR-SA" style="font-size:10.0pt"><span style="line-height:115%"><span style="font-family:"B Mitra""><span style="color:black"> در یک مطالعه توصیفی مقطعی</span></span></span></span><span lang="FA" style="font-size:10.0pt"><span style="line-height:115%"><span style="font-family:"B Mitra""><span style="color:black"> از بهمن 98 الی مهر 99</span></span></span></span><span lang="AR-SA" style="font-size:10.0pt"><span style="line-height:115%"><span style="font-family:"B Mitra""><span style="color:black">، تعداد 160 نمونه سبزی خشک شامل 80 نمونه فله و 80 نمونه بستهبندی شده آماده مصرف از نظر آلودگی به <i>باسیلوس سرئوس</i> مورد ارزیابی قرار گرفتند. بدین منظور ابتدا 25 گرم از نمونه در 225 میلیلیتر پپتون واتر ریخته شد، سپس یک میلی</span></span></span></span><span dir="LTR" style="font-size:10.0pt"><span style="line-height:115%"><span style="font-family:"Times New Roman",serif"><span style="color:black"></span></span></span></span><span lang="AR-SA" style="font-size:10.0pt"><span style="line-height:115%"><span style="font-family:"B Mitra""><span style="color:black">لیتر از رقت 1/0 سوسپانسیون تهیه شده بر روی محیط اختصاصی <i>باسیلوس سرئوس</i> (</span></span></span></span><span dir="LTR" style="font-size:10.0pt"><span style="line-height:115%"><span style="font-family:"Times New Roman",serif"><span style="color:black">MYP Agar</span></span></span></span><span lang="AR-SA" style="font-size:10.0pt"><span style="line-height:115%"><span style="font-family:"B Mitra""><span style="color:black">) تلقیح شد. در روز بعد کلنیها از نظر واکنشهای بیوشیمیایی طبق روشهای استاندارد مورد ارزیابی قرار گرفتند. به منظور بررسی مولکولی این باکتری، واکنش زنجیرهای پلیمراز برای ژنهای انتخابی انجام شد. برای</span></span></span></span> <span lang="AR-SA" style="font-size:10.0pt"><span style="line-height:115%"><span style="font-family:"B Mitra""><span style="color:black">تجزیه</span></span></span></span> <span lang="AR-SA" style="font-size:10.0pt"><span style="line-height:115%"><span style="font-family:"B Mitra""><span style="color:black">و</span></span></span></span> <span lang="AR-SA" style="font-size:10.0pt"><span style="line-height:115%"><span style="font-family:"B Mitra""><span style="color:black">تحلیل</span></span></span></span> <span lang="AR-SA" style="font-size:10.0pt"><span style="line-height:115%"><span style="font-family:"B Mitra""><span style="color:black">دادهها</span></span></span></span> <span lang="AR-SA" style="font-size:10.0pt"><span style="line-height:115%"><span style="font-family:"B Mitra""><span style="color:black">از</span></span></span></span> <span lang="AR-SA" style="font-size:10.0pt"><span style="line-height:115%"><span style="font-family:"B Mitra""><span style="color:black">آزمون کای</span></span></span></span> <span lang="AR-SA" style="font-size:10.0pt"><span style="line-height:115%"><span style="font-family:"B Mitra""><span style="color:black">اسکوئر</span></span></span></span> <span lang="AR-SA" style="font-size:10.0pt"><span style="line-height:115%"><span style="font-family:"B Mitra""><span style="color:black">و</span></span></span></span> <span lang="AR-SA" style="font-size:10.0pt"><span style="line-height:115%"><span style="font-family:"B Mitra""><span style="color:black">نرمافزار</span></span></span></span><span dir="LTR" style="font-size:10.0pt"><span style="line-height:115%"><span style="font-family:"Times New Roman",serif"><span style="color:black"> SPSS</span></span></span></span><span style="font-size:10.0pt"><span style="line-height:115%"><span style="font-family:"B Mitra""><span style="color:black"> استفاده شده و موارد 05/0 </span></span></span></span><span dir="LTR" style="font-size:10.0pt"><span style="line-height:115%"><span style="font-family:"Times New Roman",serif"><span style="color:black">P<</span></span></span></span><span lang="AR-SA" style="font-size:10.0pt"><span style="line-height:115%"><span style="font-family:"B Mitra""><span style="color:black"> معنیدار در نظر گرفته شد.</span></span></span></span><span dir="LTR" style="font-size:10.0pt"><span style="line-height:115%"><span style="font-family:"Times New Roman",serif"><span style="color:black"></span></span></span></span></span></span></span></span></span></span></span></span><br>
<span style="font-size:11pt"><span style="text-justify:kashida"><span style="text-kashida:0%"><span style="tab-stops:10.5pt"><span style="direction:rtl"><span style="unicode-bidi:embed"><span style="line-height:115%"><span style="font-family:Calibri,sans-serif"><b><span lang="FA" style="font-size:10.0pt"><span style="line-height:115%"><span style="font-family:"B Mitra""><span style="color:#0070c0">یافتهها:</span></span></span></span></b><span lang="AR-SA" style="font-size:10.0pt"><span style="line-height:115%"><span style="font-family:"B Mitra""><span style="color:black"> یافتههای حاصل از این مطالعه نشان داد که 34 نمونه (25/21 درصد) با روش فنوتیپی از سبزی خشکها دارای آلودگی مشکوک به باسیلوس سرئوس بودند. با مطالعه ژن </span></span></span></span><span dir="LTR" style="font-size:10.0pt"><span style="line-height:115%"><span style="font-family:"Times New Roman",serif"><span style="color:black">ITS</span></span></span></span><span lang="AR-SA" style="font-size:10.0pt"><span style="line-height:115%"><span style="font-family:"B Mitra""><span style="color:black">، همه 34 جدایه <i>باسیلوس سرئوس</i> شناسایی شدند. سبزی شوید با 7 مورد (37/4 درصد) بیشترین آلودگی را داشت.</span></span></span></span></span></span></span></span></span></span></span></span><br>
<span style="font-size:11pt"><span style="text-justify:kashida"><span style="text-kashida:0%"><span style="tab-stops:10.5pt"><span style="direction:rtl"><span style="unicode-bidi:embed"><span style="line-height:115%"><span style="font-family:Calibri,sans-serif"><b><span lang="FA" style="font-size:10.0pt"><span style="line-height:115%"><span style="font-family:"B Mitra""><span style="color:#0070c0">نتیجهگیری:</span></span></span></span></b><span lang="AR-SA" style="font-size:10.0pt"><span style="line-height:115%"><span style="font-family:"B Mitra""><span style="color:black"> با توجه به مقاومت بالای اسپور <i>باسیلوس سرئوس</i> در برابر حرارت، این باکتری میتواند در فرایند خشک کردن سبزی زنده مانده و برای مصرفکنندگان ایجاد مسمومیت غذایی کند.</span></span></span></span></span></span></span></span></span></span></span></span>
<span style="font-size:11pt"><span style="text-justify:kashida"><span style="text-kashida:0%"><span style="tab-stops:10.5pt"><span style="line-height:115%"><span style="font-family:Calibri,sans-serif"><b><span style="font-size:9.0pt"><span style="line-height:115%"><span style="font-family:"Times New Roman",serif"><span style="color:#0070c0">Background & Aims:</span></span></span></span></b> <i><span style="font-size:9.0pt"><span style="line-height:115%"><span style="font-family:"Times New Roman",serif"><span style="color:black">Bacillus cereus</span></span></span></span></i><span style="font-size:9.0pt"><span style="line-height:115%"><span style="font-family:"Times New Roman",serif"><span style="color:black"> is a Gram-positive, rod-shaped, facultative anaerobic, motile, beta-hemolytic, spore forming bacterium commonly The bacteria is commonly found in the environment, is often found in soil and vegetation, and can be present in foods. It can cause foodborne illness worldwide.<i> B. cereus</i> illness is related to many foods - beef, turkey, rice, beans, and vegetables. Specifically, the diarrheal illness is often related to meats, milk, vegetables, and fish. This product may be contaminated with many bacterial pathogens, including <i>Bacillus cereus</i> (4). There are several ways to store vegetables; one way is drying, which is important for several reasons: long-term storage, reducing the volume for the storage, and move products more easily and faster The emetic-type illness is most often associated with rice products, but it has also been associated with other types of starchy products such as potato, pasta, and cheese products (5). Some food-mixtures (sauces, puddings, soups, casseroles, pastries, and salads, have been associated with food-borne illness in general. There are two types of food-borne <i>B. cereus</i> illness. In the first, contaminated food (many types of food, often left at room temperature) makes its way to the small intestine where the toxin, in this case, a large-molecular-weight protein, is released. This can lead to diarrhea, cramps, and sometimes nausea. Usually, vomiting is not present in this form of illness (6, 7). Incubation for the first type is 6 to 15 hours. In the second type, affected food, most often starchy food, and classically, rice, contains a different type of toxin (cereulide, an ionophoric low-molecular-weight dodecadepsipeptide that is pH-stable and heat and protease-resistant). This toxin causes emetic-type <i>B. cereus</i> illness. The incubation period for this type is 30 minutes to 6 hours (9). <i>Bacillus cereus</i> is caused by the ingestion of food contaminated with either the enterotoxigenic <i>B. cereus</i> or with the emetic toxin. In non-gastrointestinal illness, reports of respiratory infections similar to respiratory anthrax have been attributed to <i>B. cereus</i> strains harboring <i>B. anthracis </i>toxin genes (10). </span></span></span></span></span></span></span></span></span></span><br>
<span style="font-size:11pt"><span style="text-justify:kashida"><span style="text-kashida:0%"><span style="tab-stops:10.5pt"><span style="line-height:115%"><span style="font-family:Calibri,sans-serif"><span style="font-size:9.0pt"><span style="line-height:115%"><span style="font-family:"Times New Roman",serif"><span style="color:black">The spore of this bacterium is resistant to severe environmental conditions including heat, freezing, drying, and radiation, and may be considered an infectious agent for this bacterium. Changes in diet and lifestyle in recent years and the growing trend of using ready-made products (4). In the gastrointestinal tract (small intestine), vegetative cells, ingested as viable cells or spores, produce and secrete a protein enterotoxin and induce a diarrheal syndrome, whereas emetic toxin, a plasmid-encoded cyclic peptide (cereulide), is produced in food products and ingested as a formed toxin. Dry vegetables it is suitable for the survival quickly multiply at room temperature (12). There are two main types of intestinal illnesses caused by <i>B. cereus. </i>One is diarrheal, and one leads more to nausea/vomiting. <i>B. cereus</i> has also been implicated in infections of the eye, respiratory tract, and in wounds. The pathogenicity of <i>B. cereus</i>, whether intestinal or nonintestinal, is intimately associated with the production of tissue-destructive exoenzymes. Among these secreted toxins are four hemolysins, three distinct phospholipases, an emesis-inducing toxin, and proteases. The specific name, cereus, meaning "waxy" in Latin, refers to the appearance of colonies grown on blood agar.<i>Bacillus cereus</i> is one of the most important causes of spore-bearing bacteria such as Bacillus (5, 7, 11). The aim of this study was to isolate and identify <i>Bacillus cereus</i> in bulk and packaged dried vegetables by culture and PCR.</span></span></span></span></span></span></span></span></span></span><br>
<span style="font-size:11pt"><span style="text-justify:kashida"><span style="text-kashida:0%"><span style="tab-stops:10.5pt"><span style="line-height:115%"><span style="font-family:Calibri,sans-serif"><b><span style="font-size:9.0pt"><span style="line-height:115%"><span style="font-family:"Times New Roman",serif"><span style="color:#0070c0">Methods: </span></span></span></span></b><span style="font-size:9.0pt"><span style="line-height:115%"><span style="font-family:"Times New Roman",serif"><span style="color:black">This is a cross-sectional descriptive study from February 2019 to October 2020. In total 160 samples (80 from each of open and packed dried vegetables) were evaluated for the contamination of <i>Bacillus cereus</i>. 25 g of the sample was poured into 225 ml of peptone water and incubated at 37 ° C for 24 hours and then one ml of 0.1 dilutions of the suspension was inoculated into on the specific medium of Bacillus cereus (Scharlau, Spain). (MYP Agar) Mannitol Egg Yolk Polymyxin Agar. For the total count, 10 g of each dried vegetable was added into 90 ml of 0.1% peptone water and then 1 ml of dilutions (10<sup>-1</sup>, 10<sup>-2</sup>, 10<sup>-3</sup>), were inoculated into MYP Agar medium and incubated at 37 ° C for 24 hours.</span></span></span></span></span></span></span></span></span></span><br>
<span style="font-size:11pt"><span style="text-justify:kashida"><span style="text-kashida:0%"><span style="tab-stops:10.5pt"><span style="line-height:115%"><span style="font-family:Calibri,sans-serif"><span style="font-size:9.0pt"><span style="line-height:115%"><span style="font-family:"Times New Roman",serif"><span style="color:black">Large pink colonies (no fermentation of mannitol) with a precipitated halo (due to lecithinase production) were considered suspicious colonies. The identification was carried out by catalase and biochemical tests. anaerobic conditions, growth at 45 ° C, lestinase C test, hemolysis B in blood agar with 5% sheep blood, MR-VP test, penicillin sensitivity 10 IU test,and nitrate reduction(13). For molecular analysis, the polymerase chain reaction for the internal transcribed spacer (ITS) gene was used to confirm <i>Bacillus cereus</i>. In order to extract DNA from a pure colony of bacteria, it was cultured in an LB medium and after incubation, the resulting culture was precipitated and the genome was extracted using phenol-chloroform. The quality and quantity of DNA extracted were evaluated by spectrophotometry and electrophoresis. The extracted DNA was frozen at -20 ° C for later use (14). The PCR program consisted of an initial temperature of 94 ° C for 5 min, then 35 cycles consisting of 94 ° C for 30 s, 52 ° for 30 s, and 72 ° for 30 s. PCR reaction was performed in Thermal Cycler (Primus 96, Peqlab Biotechnologie GmbH, Erlangen, Germany). The standard strain of 11778 <i>Bacillus cereus</i> was used as a positive control. The PCR product was electrophoresed in 1% agarose gel at a voltage of 100-80 volts and after staining with ethidium bromide 1 mg/ml was observed and photographed by a gel dock device. Initially, the PCR gradient for the gene was placed in the annealing temperature range of 50 to 60 degrees, which was finally selected at an optimum temperature of 52 degrees (15). Using SPS software, data were analyzed by chi-square test. p<0.05 was considered significant.</span></span></span></span></span></span></span></span></span></span><br>
<span style="font-size:11pt"><span style="text-justify:kashida"><span style="text-kashida:0%"><span style="tab-stops:10.5pt"><span style="line-height:115%"><span style="font-family:Calibri,sans-serif"><b><span style="font-size:9.0pt"><span style="line-height:115%"><span style="font-family:"Times New Roman",serif"><span style="color:#0070c0">Results: </span></span></span></span></b><span style="font-size:9.0pt"><span style="line-height:115%"><span style="font-family:"Times New Roman",serif"><span style="color:black">The <i>B. cereus </i>contamination were found in 21 (26.25%) and 13 (16.25%) of open and packed dried vegetable samples respectively. There was no statistically significant difference (<i>p</i>>0.05) between contamination rate of <i>B. cereus </i>in open and packed dried vegetable samples. Also, contamination rate of <i>B. cereus </i>was not significantly different (<i>p</i>>0.05) among various kinds of vegetable samples. The results of this study showed that 34 (21.25%) out of 160 samples of dried vegetables were infected with <i>Bacillus cereus</i> by the phenotypic method. PCR results of the ITS gene showed that all 34 strains isolated by culture were also identified by molecular method. In total 7 (4.37%) dill, 5 (3.12%) tarragon, 5 (3.12%) parsley, 5 (3.12%) mint, 6 (3.75%) soup, 4 (2.5%) coriander and 2 (1.25%) turmeric were identified as <i>Bacillus cereus</i> respectively.</span></span></span></span></span></span></span></span></span></span><br>
<span style="font-size:11pt"><span style="text-justify:kashida"><span style="text-kashida:0%"><span style="tab-stops:10.5pt"><span style="line-height:115%"><span style="font-family:Calibri,sans-serif"><b><span style="font-size:9.0pt"><span style="line-height:115%"><span style="font-family:"Times New Roman",serif"><span style="color:#0070c0">Conclusion:</span></span></span></span></b><b> </b><span style="font-size:9.0pt"><span style="line-height:115%"><span style="font-family:"Times New Roman",serif"><span style="color:black">Our study showed that despite the supply of packaged dried vegetables, there is still the possibility of microbial contamination, especially by anaerobic bacteria. Although the rate of contamination of dried vegetables in open packaged (13.2%) was more than dried packaged (12.8%).This percentage of contamination probably indicates a lack of hygiene in the drying process in both traditional and industrial forms.</span></span></span></span></span></span></span></span></span></span><br>
<span style="font-size:11pt"><span style="text-justify:kashida"><span style="text-kashida:0%"><span style="tab-stops:10.5pt"><span style="line-height:115%"><span style="font-family:Calibri,sans-serif"><span style="font-size:9.0pt"><span style="line-height:115%"><span style="font-family:"Times New Roman",serif"><span style="color:black"></span></span></span></span></span></span></span></span></span></span>
باسیلوس سرئوس, سبزی خشک, مسمومیت غذایی, روش مولکولی
Bacillus cereus, Dried vegetables, Food poisoning, Molecular method
31
40
http://rjms.iums.ac.ir/browse.php?a_code=A-10-959-10&slc_lang=fa&sid=1
Mohammad Mehdi
Soltan Dallal
محمد مهدی
سلطان دلال
msoltandallal@gmail.com
3900319475328460069594
3900319475328460069594
Yes
Professor, Food Microbiology Research Center/ Division of Food Microbiology, Department of Pathobiology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
استاد، مرکز تحقیقات میکروبیولوژی مواد غذایی/ بخش میکروبشناسی غذایی، گروه پاتوبیولوژی، دانشکده بهداشت، دانشگاه علوم پزشکی تهران، ایران
Fariba
Nabatchian
فریبا
نباتچیان
3900319475328460069595
3900319475328460069595
No
Associate Professor, Department of Medical Laboratory Sciences, Faculty of Allied Medical Sciences, Tehran University of Medical Sciences, Tehran, Iran
دانشیار، گروه علوم آزمایشگاهی، دانشکده پیراپزشکی، دانشگاه علوم پزشکی تهران، ایران
Sara
Sharifi-Yazdi
سارا
شریفی یزدی
3900319475328460069596
3900319475328460069596
No
Medical Student, Faculty of Medicine, Tehran University of Medical Sciences, Tehran, Iran
دانشجوی پزشکی، دانشکده پزشکی، دانشگاه علوم پزشکی تهران، ایران
Shabnam
Haghighat Khajavi
شبنم
حقیقت خواجوی
3900319475328460069597
3900319475328460069597
No
Assistant Professor, Department of Food Science and Technology, Science and Research Branch,Islamic Azad University,Tehran, Iran
استادیار، گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
Mahdieh
pourmoradian
مهدیه
پورمرادیان
maha1361poo@yahoo.com
3900319475328460069598
3900319475328460069598
No
BSc, Division of Food Microbiology, Department of Pathobiology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
کارشناس، بخش میکروبشناسی غذایی، گروه پاتوبیولوژی، دانشکده بهداشت، دانشگاه علوم پزشکی تهران، ایران