Clostridium Perfringens Toxin Types Associated with Meat: Review in Iran
- سال انتشار: 1400
- محل انتشار: فصلنامه میکروب شناسی پزشکی ایران، دوره: 15، شماره: 4
- کد COI اختصاصی: JR_IJMM-15-4_002
- زبان مقاله: انگلیسی
- تعداد مشاهده: 312
نویسندگان
Applied Microbiology Research Center, Systems Biology and Poisonings Institute, Baqiatallah University of Medical Sciences, Tehran, Iran
Applied Microbiology Research Center, Systems Biology and Poisonings Institute, Baqiatallah University of Medical Sciences, Tehran, Iran
Applied Biotechnology Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Islamic Azad University, Science and Research Branch, Tehran, Iran
Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Iran
Applied Microbiology Research Center, Systems Biology and Poisonings Institute, Baqiatallah University of Medical Sciences, Tehran, Iran
چکیده
Food poisoning due to Clostridium perfringens (C. perfringens) is a major food health problem, particularly in terms of meat consumption. Due to human’s susceptibility to this pathogen, detection methods and prevention measures should be implemented to reduce its incidence. Several pathogenic strains of C. perfringens have been identified so far. One of the potential concerns about this bacterium is its toxin-producing characteristic that causes food poisoning. It has seven toxin types (A-G) according to the existence of four unique toxin genes. This study aimed to assess the prevalence of food poisoning caused by C. perfringens in meat and meat-derived products in Iran. We collected and categorized all the available data on this issue in Iran. Moreover, we summarized some methods used to detect toxins and genes and finally placed a prevention section for clarifying how to prevent such events. The best method for preventing such an organism’s growth is by keeping foods in their normal state (hot and cold criteria) and chilling prepared foods in shallow containers as soon as possible.کلیدواژه ها
Clostridium perfringens, Foodborne diseases, Poisoning, Toxin, Meat, کلستریدیوم پرفرینجس, بیماری های با منشاء غشا, توکسین, گوشت, مسمومیتاطلاعات بیشتر در مورد COI
COI مخفف عبارت CIVILICA Object Identifier به معنی شناسه سیویلیکا برای اسناد است. COI کدی است که مطابق محل انتشار، به مقالات کنفرانسها و ژورنالهای داخل کشور به هنگام نمایه سازی بر روی پایگاه استنادی سیویلیکا اختصاص می یابد.
کد COI به مفهوم کد ملی اسناد نمایه شده در سیویلیکا است و کدی یکتا و ثابت است و به همین دلیل همواره قابلیت استناد و پیگیری دارد.