Determination of contamination with Clostridium botulinum in two species of processed and non prosecced fish
Background and Objective: The Clostridium botulinum is one of the most important causative of food poisoning. Spores of Clostridium botulinum spread out in the soil, the sea sediments, the marine environments and the marine animals. In recent years use of the marine food products like as fish and cu...
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| Format: | Article |
| Language: | fas |
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Golestan University of Medical Sciences
2011-05-01
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| Series: | مجله دانشگاه علوم پزشکی گرگان |
| Subjects: | |
| Online Access: | http://goums.ac.ir/journal/browse.php?a_code=A-10-1-495&slc_lang=en&sid=1 |
| _version_ | 1828938128895770624 |
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| author | Tavakoli HR Imani Fooladi AA |
| author_facet | Tavakoli HR Imani Fooladi AA |
| author_sort | Tavakoli HR |
| collection | DOAJ |
| description | Background and Objective: The Clostridium botulinum is one of the most important causative of food poisoning. Spores of Clostridium botulinum spread out in the soil, the sea sediments, the marine environments and the marine animals. In recent years use of the marine food products like as fish and cultured fish are elevated. The aim of this study was done to compare between processing and non processing fish infected by predominant type of Clostridium botulinum.
Materials and Methods: This descriptive study was done on the 146 samples of fish in two species of processed and non prosecced that collected from Gilan province in Iran during 2008. These samples included the Liza auratus Fish (45 processed fish and 28 non processed fish) and the Salmo Trutta caspius Fish (34 processing fish and 39 non processing fish). The samples examined according to the APHA2000 and FDA2003 protocols. Data Analyzed with SPSS-13 and Chi-Square test.
Results: 16 (11%) of samples (13% of the processed fish and 7.5% of non processed fish) were confirmed that infected by Clostridium botulinum. Also the dominant type of exotoxin was Type E. The Type E exotoxin was determined from 11 of the samples (6 processed fish and 5 non processed fish).
Conclusion: This study showed that fish are infected by Clostridium botulinum special the type E. also use of fish in bad preparation (half cooking and add material in its stomach) may cause the food poisoning. |
| first_indexed | 2024-12-14T02:36:43Z |
| format | Article |
| id | doaj.art-d8cd34b51e5d4031a3155eef4cb84890 |
| institution | Directory Open Access Journal |
| issn | 1562-4765 2008-4080 |
| language | fas |
| last_indexed | 2024-12-14T02:36:43Z |
| publishDate | 2011-05-01 |
| publisher | Golestan University of Medical Sciences |
| record_format | Article |
| series | مجله دانشگاه علوم پزشکی گرگان |
| spelling | doaj.art-d8cd34b51e5d4031a3155eef4cb848902022-12-21T23:20:06ZfasGolestan University of Medical Sciencesمجله دانشگاه علوم پزشکی گرگان1562-47652008-40802011-05-011317987Determination of contamination with Clostridium botulinum in two species of processed and non prosecced fishTavakoli HR0Imani Fooladi AA1 Associate Professor, Department of Nutrition and Food Hygiene, School of Public Health, Baghyatollah University of Medical Sciences, Tehran, Iran Assistant Professor, Applied Microbiology Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran Background and Objective: The Clostridium botulinum is one of the most important causative of food poisoning. Spores of Clostridium botulinum spread out in the soil, the sea sediments, the marine environments and the marine animals. In recent years use of the marine food products like as fish and cultured fish are elevated. The aim of this study was done to compare between processing and non processing fish infected by predominant type of Clostridium botulinum. Materials and Methods: This descriptive study was done on the 146 samples of fish in two species of processed and non prosecced that collected from Gilan province in Iran during 2008. These samples included the Liza auratus Fish (45 processed fish and 28 non processed fish) and the Salmo Trutta caspius Fish (34 processing fish and 39 non processing fish). The samples examined according to the APHA2000 and FDA2003 protocols. Data Analyzed with SPSS-13 and Chi-Square test. Results: 16 (11%) of samples (13% of the processed fish and 7.5% of non processed fish) were confirmed that infected by Clostridium botulinum. Also the dominant type of exotoxin was Type E. The Type E exotoxin was determined from 11 of the samples (6 processed fish and 5 non processed fish). Conclusion: This study showed that fish are infected by Clostridium botulinum special the type E. also use of fish in bad preparation (half cooking and add material in its stomach) may cause the food poisoning.http://goums.ac.ir/journal/browse.php?a_code=A-10-1-495&slc_lang=en&sid=1ProcessingClostridium botulinumLiza auratus FishSalmo Trutta caspius Fish |
| spellingShingle | Tavakoli HR Imani Fooladi AA Determination of contamination with Clostridium botulinum in two species of processed and non prosecced fish مجله دانشگاه علوم پزشکی گرگان Processing Clostridium botulinum Liza auratus Fish Salmo Trutta caspius Fish |
| title | Determination of contamination with Clostridium botulinum in two species of processed and non prosecced fish |
| title_full | Determination of contamination with Clostridium botulinum in two species of processed and non prosecced fish |
| title_fullStr | Determination of contamination with Clostridium botulinum in two species of processed and non prosecced fish |
| title_full_unstemmed | Determination of contamination with Clostridium botulinum in two species of processed and non prosecced fish |
| title_short | Determination of contamination with Clostridium botulinum in two species of processed and non prosecced fish |
| title_sort | determination of contamination with clostridium botulinum in two species of processed and non prosecced fish |
| topic | Processing Clostridium botulinum Liza auratus Fish Salmo Trutta caspius Fish |
| url | http://goums.ac.ir/journal/browse.php?a_code=A-10-1-495&slc_lang=en&sid=1 |
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