سال 15، شماره 4 - ( مرداد و شهریور 1400 )                   جلد 15 شماره 4 صفحات 384-391 | برگشت به فهرست نسخه ها

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Masoumi P, Mahmoodzadeh Hosseini H, Moosazadeh Moghaddam M, Keshavarz Lelekami A, Mohammadyari S, Mirhoseini S A. Clostridium Perfringens Toxin Types Associated with Meat: Review in Iran. Iran J Med Microbiol. 2021; 15 (4) :384-391
URL: http://ijmm.ir/article-1-1312-fa.html
معصومی معصومی، محمودزاده حسینی حمیده، موسی‌زاده مقدم مهرداد، کشاورز للکامی علی، محمدیاری شیرین، میرحسینی سید علی. انواع توکسین‌های کلستریدیوم پرفرینجس گوشت: بررسی مروری در ایران. مجله میکروب شناسی پزشکی ایران. 1400; 15 (4) :384-391

URL: http://ijmm.ir/article-1-1312-fa.html


1- مرکز تحقیقات میکروبیولوژی کاربردی، انستیتو سیستم بیولوژی و مسمومیت‌ها، دانشگاه علوم پزشکی بقیه الله، تهران، ایران
2- مرکز تحقیقات بیوتکنولوژی کاربردی، دانشگاه علوم پزشکی بقیه الله، تهران، ایران
3- گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه آزاد اسلامی واحد علوم و تحقیقات، تهران، ایران
4- گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شهید چمران اهواز، اهواز، ایران
5- مرکز تحقیقات میکروبیولوژی کاربردی، انستیتو سیستم بیولوژی و مسمومیت‌ها، دانشگاه علوم پزشکی بقیه الله، تهران، ایران ، ali.mirh@gmail.com
چکیده:   (371 مشاهده)

مسمومیت غذایی به دلیل کلستریدیوم پرفرینجنس (C. perfringens) مشکل بزرگی در سلامت غذا، مخصوصا در استفاده از گوشت، است. به دلیل حساسیت انسانی به این پاتوژن، تمرکز روش‌های تشخیصی و اقدامات جلوگیری باید بر روی کاهش بروز این بیماری باشد. چندین سویه‌ی بیماری ­زا از کلستردیوم پرفرینجس تاکنون شناخته شده‌اند. یکی از نگرانی‌ های اصلی در مورد این باکتری ویژگی تولیدکنندگی توکسین آن است که باعث مسمومیت غذایی می‌شود. این باکتری دارای ۷ نوع توکسین A) تا (G می‌باشد که بر اساس وجود ۴ ژن توکسینی است. ما تمام داده‌های موجود در مورد این مسئله را در ایران جمع‌آوری و دسته‌بندی کردیم. هدف از این مطالعه بررسی شیوع مسمومیت غذایی ناشی از کلستریدیوم پرفرینجس در گوشت و محصولات گوشتی در ایران است. علاوه بر این، ما برخی روش‌های استفاده شده برای شناسایی توکسین‌ها و ژن‌ها را خلاصه کردیم و در آخر یک قسمت پیشگیری تعریف کردیم تا نحوه‌ی جلوگیری از چنین وقایعی را توضیح دهیم. بهترین روش برای جلوگیری از رشد چنین ارگانیسمی نگه داشتن غذا در حالت معمول خود (مفاهیم گرم و سرد) و خنک کردن هر چه زودتر غذاهای آماده در محفظه‌های کم‌عمق است.

متن کامل [PDF 549 kb]   (21 دریافت)    
نوع مطالعه: مروری | موضوع مقاله: میکروبیولوژی مواد غذایی
دریافت: 1400/1/22 | پذیرش: 1400/3/15 | انتشار الکترونیک: 1400/5/25

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