Virulence Characteristics of Yersinia enterocolitica Isolated from Dairy Products in the Northeast of Iran
سال انتشار: 1398
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 223
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شناسه ملی سند علمی:
JR_JHEHP-5-2_005
تاریخ نمایه سازی: 21 بهمن 1401
چکیده مقاله:
Background: Yersinia enterocolitica (Y. enterocolitica) has a wide range of clinical, animal, food, and water sources. Most studies have indicated that food is the most common source of this organism. The present study aimed to evaluate the virulent genes of Y. enterocolitica isolated from dairy products in Iran.
Methods: The virulence of Y. enterocolitica biotypes was investigated, which was isolated from ۳۸ cheese and ۳۳ raw milk samples in the northeast of Iran. In total, six virulence-related genes were evaluated, including ail, inv, yadA, myfA, ystA, and ystB in ۱A, ۱B, and ۵ Y. enterocolitica biotypes.
Results: In the isolates of the ۱A biotype, ystB was the most frequent gene (۸۶.۹۵% and ۳۸.۴۶% in cheese and raw milk, respectively). In the ۱B biotype, the most frequently isolated gene was yadA (۹۲.۳۰% and ۶۶.۶۶% in cheese and raw milk, respectively). In all the isolates, the least frequently isolated gene was ail, followed by myfA.
Conclusion: According to the results, the presence of virulence genes in the Y. enterocolitica strains isolated from dairy products suggested that these strains could pose significant risk to public health if dispersed in susceptible human population.
کلیدواژه ها:
نویسندگان
Milad Tavassoli
Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
Abdollah Jamshidi
Department of Food Hygiene, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
Fahimeh Movafagh
Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
Asma Afshari
Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
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