fa ﺑﮑﺎرﮔﯿﺮی روش ‪ P-CEIA‬در ﺗﺸﺨﯿﺺ ﺳﺮﯾﻊ ﺳﺎﻟﻤﻮﻧﻼ در ﻓﺮآورده ﻫﺎی ﻟﺒﻨﯽ باکتری شناسی پزشکی Medical Bacteriology مقاله پژوهشی Original Research Article <div align="justify" style="direction: rtl"> ‫<b>زﻣﯿﻨﻪ و اﻫﺪاف: </b>اﯾﻦ ﺗﺤﻘﯿﻖ ﺑﻪ ﻣﻨﻈﻮر ﺷﻨﺎﺳﺎﯾﯽ و ﺗﺸﺨﯿﺺ ﺳﺮﯾﻊ ﮔﻮﻧﻪ ﻫﺎی ﻣﺨﺘﻠﻒ ﺳﺎﻟﻤﻮﻧﻼ در ﻓﺮآورده ﻫﺎی ﻟﺒﻨﯽ‬ ‫ﻣﻮرد‬ ‫اﺳﺘﻔﺎده ﻗﺮار ﮔﺮﻓﺖ. از آﻧﺠﺎﺋﯿﮑﻪ روﺷﻬﺎی ﻣﺮﺳﻮم ﮐﺸﺖ ﺑﺎﮐﺘﺮﯾﺎﯾﯽ و اﻻﯾﺰا  (<!--stripped--> <o:OfficeDocumentSettings> <o:AllowPNG/> <o:PixelsPerInch>72</o:PixelsPerInch> <o:TargetScreenSize>720x512</o:TargetScreenSize> </o:OfficeDocumentSettings> <!--stripped--><span style="font-size: 10.5pt line-height: 107% font-family: "Courier New"">Immuno</span><span style="font-size: 10.5pt line-height: 107% font-family: "Courier New""> Assay </span><!--stripped--> <o:OfficeDocumentSettings> <o:AllowPNG/> <o:PixelsPerInch>72</o:PixelsPerInch> <o:TargetScreenSize>720x512</o:TargetScreenSize> </o:OfficeDocumentSettings> <!--stripped--><span style="font-size: 10.5pt line-height: 107% font-family: "Courier New"">Ab-EIA=Antibody-Enzyme</span>)‬‬ ‫‪ ‬در ﺗﺸﺨﯿﺺ ﺑﺎﮐﺘﺮﯾﻬﺎی ﭘﺎﺗﻮژن ﻧﻈﯿﺮ ﺳﺎﻟﻤﻮﻧﻼ زﻣﺎن ﺑﺮ ﺑﻮده و ﻫﺰﯾﻨﻪ ﻫﺎی ﺑﺎﻻﯾﯽ را ﺑﻪ ﺧﻮد‬ ‫اﺧﺘﺼﺎص ﻣﯽ دﻫﻨﺪ، ﻟﺬا در اﯾﻦ ﺗﺤﻘﯿﻖ از روش (‪، Polymixin – Coated Polyester Cloth in EIA (P-CEIA‬‬ ‫ﺟﻬﺖ ﻣﻘﺎﯾﺴﻪ ﺑﺎ روش ﻫﺎی ﻓﻮق اﺳﺘﻔﺎده ﮔﺮدﯾﺪ.‬ <br> ‫<b>روش ﺑﺮرﺳﯽ:</b> ﺑﺮای ﻣﻘﺎﯾﺴﮥ دو روش ‪  Ab-EIA‬و ‪  P-CEIA‬رﻗﺖ ﻫﺎی ﻣﺨﺘﻠﻒ ﺳﺎﻟﻤﻮﻧﻼ ﺗﯿﻔﯽ ﻣﻮرﯾﻮم 03-‪ Ra‬در‬ ‫ﭘﭙﺘﻮن واﺗﺮ ﺑﺎﻓﺮ ﺷﺪه (‪ ( pH=7.4,BPW‬ﺗﻬﯿﻪ ﮔﺮدﯾﺪ. ﻫﻤﭽﻨﯿﻦ ده ﻧﻤﻮﻧﮥ ﺷﯿﺮ و ﺧﺎﻣﮥ ﻣﺸﮑﻮک ﺑﻪ ﺳﺎﻟﻤﻮﻧﻼ ﺑﺎ دو روش‬ ‫ﻓﻮق ﻣﻮرد ﺑﺮرﺳﯽ ﻗﺮار ﮔﺮﻓﺖ.‬ <br>‫<b>ﯾﺎﻓﺘﻪ ﻫﺎ: </b>ﺑﺮرﺳﯽ ﻧﺘﺎﯾﺞ ﺣﺎﺻﻞ از اﯾﻦ ﺗﺤﻘﯿﻖ ﻧﺸﺎن داد ﮐﻪ ﺑﺎ اﺳﺘﻔﺎده از ﺳﻮﯾﮥ اﺳﺘﺎﻧﺪارد ﺳﺎﻟﻤﻮﻧﻼ ﺗﯿﻔﯽ ﻣﻮرﯾﻮم -‪Ra‬‬ ‫03، ﺣﺴﺎﺳﯿﺖ روش ‪ ،P-CEIA‬ﻣﻌﺎدل ‪ 10⁶cfu/mL‬اﺳﺖ، در ﺣﺎﻟﯿﮑﻪ اﯾﻦ ﻣﯿﺰان در روش ‪10⁵cfu/ml ،Ab-EIA‬‬ ‫ﺑﻮد. ﭘﺲ از ﺗﯿﻤﺎر ﺣﺮارﺗﯽ در ﺣﻀﻮر دﺗﺮﺟﻨﺖ ﺳﺪﯾﻢ دزوﮐﺴﯽ ﮐﻮﻻت ﺣﺴﺎﺳﯿﺖ دو روش ﺑﺎ ﻫﻢ ﺑﺮاﺑﺮ ﮔﺮدﯾﺪ. ﺿﻤﻨﺎً‬ ‫از ده ﻧﻤﻮﻧﻪ ﻣﺸﮑﻮک ﺷﯿﺮ و ﺧﺎﻣﻪ در روش ‪ Ab-EIA‬ ﺑﺘﺮﺗﯿﺐ 5 و 3 ﻧﻤﻮﻧﮥ ﻣﺜﺒﺖ و در روش ‪ ،P-CEIA‬ﻧﯿﺰ ﺑﺘﺮﺗﯿﺐ‬ ‫6و3 ﻧﻤﻮﻧﮥ ﻣﺜﺒﺖ ﻣﺸﺎﻫﺪه ﮔﺮدﯾﺪ. ﻫﻤﭽﻨﯿﻦ اﻧﺠﺎم روش ‪ P-CEIA‬در ﺣﺪود 41 ﺳﺎﻋﺖ، زﻣﺎن ﮐﻤﺘﺮی را ﻧﺴﺒﺖ ﺑﻪ EIA‬-Ab ﺑﻪ ﺧﻮد اﺧﺘﺼﺎص داد<b>.<br>ﻧﺘﯿﺠﻪ ﮔﯿﺮی:</b> ﺑﺮرﺳﯽ ﯾﺎﻓﺘﻪ ﻫﺎ در اﯾﻦ ﺗﺤﻘﯿﻖ ﻧﺸﺎن داد ﮐﻪ روش ‪  ،P-CEIA‬روﺷﯽ ﺳﺮﯾﻊ، ﻣﻘﺮون ﺑﻪ ﺻﺮﻓﻪ و ﭘﺎﯾﺪار‬ ‫ﺑﺮای ﺗﺸﺨﯿﺺ ﺳﺎﻟﻤﻮﻧﻼﻫﺎ در ﻓﺮآورده ﻫﺎی ﻟﺒﻨﯽ ﻣﯽ ﺑﺎﺷﺪ.‬ </div> <b>Background and Objectives:</b> The aim of this study is to use P-CEIA (Polymixin-Coated Polyester Cloth in EIA) method for rapid isolation of salmonella in dairy products. While other methods such as bacterial culturing and ELISA (ab-EIA) are time consuming and expensive, P-CEIA has been utilized for this study. <br><b>Materials and Methods:</b> Different dilutions of <i>S.typhimorium</i> Ra-30 in Buffered peptone water (BPW, pH=7.4) and also ten samples (milk and butterfat) have been studied by two P-CEIA and ab-EIA methods. <br> <b>Results:</b> Analyzing of findings indicates that by using the standard strains of <i>S.typhimorium</i> Ra-30, sensitivity for P-CEIA method was 106 cfu/mL while ab-EIA was estimated 105 cfu/mL. This sensitivity was balanced after heat treatment by using the sodium deoxy -cholate as a detergent five and three positive results were allocated to unknown milk and butterfat samples which were tested with Ab-EIA and also six and three positive results were allocated to unknown milk and butterfat samples which were tested with P-CEIA. In addition to the P-CEIA method requires 14 hour process time less than ab -EIA method. <br><b>Conclusion:</b> Analyzing of findings indicates that P-CEIA method is more privileged cause of its firm-inexpensive and stable process for Salmonella detection in dairy products. ﺳﺎﻟﻤﻮﻧﻼ، ‪ ،P-CEIA‬ﭘﻠﯽ ﻣﯿﮑﺴﯿﻦ‪B‬‬ Salmonella, P-CEIA, Polymixin-B 29 34 http://ijmm.ir/browse.php?a_code=A-10-1-166&slc_lang=fa&sid=1 Rahman Shokri ‫رﺣﻤﺎن ﺷﮑﺮی shokrei@gmail.com‬‬ 10031947532846001024 10031947532846001024 Yes Biopharmaceutical production quality supervisor at Pasteur Institute of Iran. ﺑﺨﺶ ﺗﻮﻟﯿﺪ ﻓﺮآورده ﻫﺎی داروﯾﯽ ﻧﻮﺗﺮﮐﯿﺐ، اﻧﺴﺘﯿﺘﻮ ﭘﺎﺳﺘﻮر اﯾﺮان Bahman Tabaraei ﺑﻬﻤﻦ ﺗﺒﺮاﯾﯽ 10031947532846001025 10031947532846001025 No Biopharmaceutical production quality supervisor at Pasteur Institute of Iran. ﺑﺨﺶ ﺗﻮﻟﯿﺪ واﮐﺴﻦ ﻫﺎی ﺑﺎﮐﺘﺮﯾﺎﯾﯽ، اﻧﺴﺘﯿﺘﻮ ﭘﺎﺳﺘﻮر اﯾﺮان، Sedigheh Hatami ﺻﺪﯾﻘﮥ ﺣﺎﺗﻤﯽ 10031947532846001026 10031947532846001026 No ﺑﺨﺶ ﺗﻮﻟﯿﺪ ﻓﺮآورده ﻫﺎی داروﯾﯽ ﻧﻮﺗﺮﮐﯿﺐ، اﻧﺴﺘﯿ ﺘﻮ ﭘﺎﺳﺘﻮر ا ﯾﺮان Omid Nilchizade Rahbar اﻣﯿﺪ نیلچی زاده رﻫﺒﺮ 10031947532846001027 10031947532846001027 No ﺑﺨﺶ ﺗﻮﻟﯿﺪ ﻓﺮآورده ﻫﺎی داروﯾﯽ ﻧﻮﺗﺮﮐﯿﺐ، اﻧﺴﺘﯿ ﺘﻮ ﭘﺎﺳﺘﻮر ا ﯾﺮان