The Prevalence of Clostridium difficile and Clostridium perfringens in Minced and Ground Beef in Iran

In this study, due to the importance of human societies, the prevalence of Clostridium difficile and Clostridium perfringens in minced and ground beef was investigated in Qazvin city, Iran. All samples were collected randomly by sampling method. The number of samples taken was estimated based on sta...
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Gespeichert in:

Autor*in:	Samaneh Hassani [verfasserIn] Razzagh Mahmoudi [verfasserIn] Ata Kabudari [verfasserIn] Peyman Ghajarbeygi [verfasserIn] Amir Peymani [verfasserIn] Shagahyegh Moosavi [verfasserIn] Saeed Shahsavari [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	clostridium difficile clostridium perfringens meat pcr qazvin

Übergeordnetes Werk:	In: Journal of Chemical Health Risks - Islamic Azad University, 2013, 12(2022), 4, Seite 575-580
Übergeordnetes Werk:	volume:12 ; year:2022 ; number:4 ; pages:575-580

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc Journal toc

DOI / URN:	10.22034/jchr.2021.1909225.1177

Katalog-ID:	DOAJ027155323

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allfields	10.22034/jchr.2021.1909225.1177 doi (DE-627)DOAJ027155323 (DE-599)DOAJ81a58d99e05441de912a99fe427827ed DE-627 ger DE-627 rakwb eng RA1190-1270 Samaneh Hassani verfasserin aut The Prevalence of Clostridium difficile and Clostridium perfringens in Minced and Ground Beef in Iran 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In this study, due to the importance of human societies, the prevalence of Clostridium difficile and Clostridium perfringens in minced and ground beef was investigated in Qazvin city, Iran. All samples were collected randomly by sampling method. The number of samples taken was estimated based on statistical methods and according to previous studies. Clostridium difficile moxalactam norfloxacin (CDMN) culture media was used to isolate Clostridium difficile and TCS Agar and TPGY culture media was used for Clostridium perfringens. After isolation, a PCR (Polymerase Chain Reaction) test was used to confirm the species diagnosis. According to the results, 21.26% of all samples were infected with these two bacteria. The prevalence of Clostridium perfringens (18.04%) was significantly (p < 0.05) higher than Clostridium difficile (3.22%). Given the results and the pathogenicity of Clostridium species, especially Clostridium difficile and Clostridium perfringens, special attention should be paid to the methods reducing the contamination of these pathogenic bacteria in raw food. clostridium difficile clostridium perfringens meat pcr qazvin Toxicology. Poisons Razzagh Mahmoudi verfasserin aut Ata Kabudari verfasserin aut Peyman Ghajarbeygi verfasserin aut Amir Peymani verfasserin aut Shagahyegh Moosavi verfasserin aut Saeed Shahsavari verfasserin aut In Journal of Chemical Health Risks Islamic Azad University, 2013 12(2022), 4, Seite 575-580 (DE-627)775235547 (DE-600)2747276-0 22516727 nnns volume:12 year:2022 number:4 pages:575-580 https://doi.org/10.22034/jchr.2021.1909225.1177 kostenfrei https://doaj.org/article/81a58d99e05441de912a99fe427827ed kostenfrei https://jchr.damghan.iau.ir/article_682512_09d58bb36e61dd86d0b7c8adedfe12cf.pdf kostenfrei https://doaj.org/toc/2251-6719 Journal toc kostenfrei https://doaj.org/toc/2251-6727 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 12 2022 4 575-580
spelling	10.22034/jchr.2021.1909225.1177 doi (DE-627)DOAJ027155323 (DE-599)DOAJ81a58d99e05441de912a99fe427827ed DE-627 ger DE-627 rakwb eng RA1190-1270 Samaneh Hassani verfasserin aut The Prevalence of Clostridium difficile and Clostridium perfringens in Minced and Ground Beef in Iran 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In this study, due to the importance of human societies, the prevalence of Clostridium difficile and Clostridium perfringens in minced and ground beef was investigated in Qazvin city, Iran. All samples were collected randomly by sampling method. The number of samples taken was estimated based on statistical methods and according to previous studies. Clostridium difficile moxalactam norfloxacin (CDMN) culture media was used to isolate Clostridium difficile and TCS Agar and TPGY culture media was used for Clostridium perfringens. After isolation, a PCR (Polymerase Chain Reaction) test was used to confirm the species diagnosis. According to the results, 21.26% of all samples were infected with these two bacteria. The prevalence of Clostridium perfringens (18.04%) was significantly (p < 0.05) higher than Clostridium difficile (3.22%). Given the results and the pathogenicity of Clostridium species, especially Clostridium difficile and Clostridium perfringens, special attention should be paid to the methods reducing the contamination of these pathogenic bacteria in raw food. clostridium difficile clostridium perfringens meat pcr qazvin Toxicology. Poisons Razzagh Mahmoudi verfasserin aut Ata Kabudari verfasserin aut Peyman Ghajarbeygi verfasserin aut Amir Peymani verfasserin aut Shagahyegh Moosavi verfasserin aut Saeed Shahsavari verfasserin aut In Journal of Chemical Health Risks Islamic Azad University, 2013 12(2022), 4, Seite 575-580 (DE-627)775235547 (DE-600)2747276-0 22516727 nnns volume:12 year:2022 number:4 pages:575-580 https://doi.org/10.22034/jchr.2021.1909225.1177 kostenfrei https://doaj.org/article/81a58d99e05441de912a99fe427827ed kostenfrei https://jchr.damghan.iau.ir/article_682512_09d58bb36e61dd86d0b7c8adedfe12cf.pdf kostenfrei https://doaj.org/toc/2251-6719 Journal toc kostenfrei https://doaj.org/toc/2251-6727 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 12 2022 4 575-580
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allfieldsGer	10.22034/jchr.2021.1909225.1177 doi (DE-627)DOAJ027155323 (DE-599)DOAJ81a58d99e05441de912a99fe427827ed DE-627 ger DE-627 rakwb eng RA1190-1270 Samaneh Hassani verfasserin aut The Prevalence of Clostridium difficile and Clostridium perfringens in Minced and Ground Beef in Iran 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In this study, due to the importance of human societies, the prevalence of Clostridium difficile and Clostridium perfringens in minced and ground beef was investigated in Qazvin city, Iran. All samples were collected randomly by sampling method. The number of samples taken was estimated based on statistical methods and according to previous studies. Clostridium difficile moxalactam norfloxacin (CDMN) culture media was used to isolate Clostridium difficile and TCS Agar and TPGY culture media was used for Clostridium perfringens. After isolation, a PCR (Polymerase Chain Reaction) test was used to confirm the species diagnosis. According to the results, 21.26% of all samples were infected with these two bacteria. The prevalence of Clostridium perfringens (18.04%) was significantly (p < 0.05) higher than Clostridium difficile (3.22%). Given the results and the pathogenicity of Clostridium species, especially Clostridium difficile and Clostridium perfringens, special attention should be paid to the methods reducing the contamination of these pathogenic bacteria in raw food. clostridium difficile clostridium perfringens meat pcr qazvin Toxicology. Poisons Razzagh Mahmoudi verfasserin aut Ata Kabudari verfasserin aut Peyman Ghajarbeygi verfasserin aut Amir Peymani verfasserin aut Shagahyegh Moosavi verfasserin aut Saeed Shahsavari verfasserin aut In Journal of Chemical Health Risks Islamic Azad University, 2013 12(2022), 4, Seite 575-580 (DE-627)775235547 (DE-600)2747276-0 22516727 nnns volume:12 year:2022 number:4 pages:575-580 https://doi.org/10.22034/jchr.2021.1909225.1177 kostenfrei https://doaj.org/article/81a58d99e05441de912a99fe427827ed kostenfrei https://jchr.damghan.iau.ir/article_682512_09d58bb36e61dd86d0b7c8adedfe12cf.pdf kostenfrei https://doaj.org/toc/2251-6719 Journal toc kostenfrei https://doaj.org/toc/2251-6727 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 12 2022 4 575-580
allfieldsSound	10.22034/jchr.2021.1909225.1177 doi (DE-627)DOAJ027155323 (DE-599)DOAJ81a58d99e05441de912a99fe427827ed DE-627 ger DE-627 rakwb eng RA1190-1270 Samaneh Hassani verfasserin aut The Prevalence of Clostridium difficile and Clostridium perfringens in Minced and Ground Beef in Iran 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In this study, due to the importance of human societies, the prevalence of Clostridium difficile and Clostridium perfringens in minced and ground beef was investigated in Qazvin city, Iran. All samples were collected randomly by sampling method. The number of samples taken was estimated based on statistical methods and according to previous studies. Clostridium difficile moxalactam norfloxacin (CDMN) culture media was used to isolate Clostridium difficile and TCS Agar and TPGY culture media was used for Clostridium perfringens. After isolation, a PCR (Polymerase Chain Reaction) test was used to confirm the species diagnosis. According to the results, 21.26% of all samples were infected with these two bacteria. The prevalence of Clostridium perfringens (18.04%) was significantly (p < 0.05) higher than Clostridium difficile (3.22%). Given the results and the pathogenicity of Clostridium species, especially Clostridium difficile and Clostridium perfringens, special attention should be paid to the methods reducing the contamination of these pathogenic bacteria in raw food. clostridium difficile clostridium perfringens meat pcr qazvin Toxicology. Poisons Razzagh Mahmoudi verfasserin aut Ata Kabudari verfasserin aut Peyman Ghajarbeygi verfasserin aut Amir Peymani verfasserin aut Shagahyegh Moosavi verfasserin aut Saeed Shahsavari verfasserin aut In Journal of Chemical Health Risks Islamic Azad University, 2013 12(2022), 4, Seite 575-580 (DE-627)775235547 (DE-600)2747276-0 22516727 nnns volume:12 year:2022 number:4 pages:575-580 https://doi.org/10.22034/jchr.2021.1909225.1177 kostenfrei https://doaj.org/article/81a58d99e05441de912a99fe427827ed kostenfrei https://jchr.damghan.iau.ir/article_682512_09d58bb36e61dd86d0b7c8adedfe12cf.pdf kostenfrei https://doaj.org/toc/2251-6719 Journal toc kostenfrei https://doaj.org/toc/2251-6727 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 12 2022 4 575-580
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callnumber-first	R - Medicine
author	Samaneh Hassani
spellingShingle	Samaneh Hassani misc RA1190-1270 misc clostridium difficile misc clostridium perfringens misc meat misc pcr misc qazvin misc Toxicology. Poisons The Prevalence of Clostridium difficile and Clostridium perfringens in Minced and Ground Beef in Iran
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topic_title	RA1190-1270 The Prevalence of Clostridium difficile and Clostridium perfringens in Minced and Ground Beef in Iran clostridium difficile clostridium perfringens meat pcr qazvin
topic	misc RA1190-1270 misc clostridium difficile misc clostridium perfringens misc meat misc pcr misc qazvin misc Toxicology. Poisons
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title	The Prevalence of Clostridium difficile and Clostridium perfringens in Minced and Ground Beef in Iran
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title_full	The Prevalence of Clostridium difficile and Clostridium perfringens in Minced and Ground Beef in Iran
author_sort	Samaneh Hassani
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author_browse	Samaneh Hassani Razzagh Mahmoudi Ata Kabudari Peyman Ghajarbeygi Amir Peymani Shagahyegh Moosavi Saeed Shahsavari
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title_sort	prevalence of clostridium difficile and clostridium perfringens in minced and ground beef in iran
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title_auth	The Prevalence of Clostridium difficile and Clostridium perfringens in Minced and Ground Beef in Iran
abstract	In this study, due to the importance of human societies, the prevalence of Clostridium difficile and Clostridium perfringens in minced and ground beef was investigated in Qazvin city, Iran. All samples were collected randomly by sampling method. The number of samples taken was estimated based on statistical methods and according to previous studies. Clostridium difficile moxalactam norfloxacin (CDMN) culture media was used to isolate Clostridium difficile and TCS Agar and TPGY culture media was used for Clostridium perfringens. After isolation, a PCR (Polymerase Chain Reaction) test was used to confirm the species diagnosis. According to the results, 21.26% of all samples were infected with these two bacteria. The prevalence of Clostridium perfringens (18.04%) was significantly (p < 0.05) higher than Clostridium difficile (3.22%). Given the results and the pathogenicity of Clostridium species, especially Clostridium difficile and Clostridium perfringens, special attention should be paid to the methods reducing the contamination of these pathogenic bacteria in raw food.
abstractGer	In this study, due to the importance of human societies, the prevalence of Clostridium difficile and Clostridium perfringens in minced and ground beef was investigated in Qazvin city, Iran. All samples were collected randomly by sampling method. The number of samples taken was estimated based on statistical methods and according to previous studies. Clostridium difficile moxalactam norfloxacin (CDMN) culture media was used to isolate Clostridium difficile and TCS Agar and TPGY culture media was used for Clostridium perfringens. After isolation, a PCR (Polymerase Chain Reaction) test was used to confirm the species diagnosis. According to the results, 21.26% of all samples were infected with these two bacteria. The prevalence of Clostridium perfringens (18.04%) was significantly (p < 0.05) higher than Clostridium difficile (3.22%). Given the results and the pathogenicity of Clostridium species, especially Clostridium difficile and Clostridium perfringens, special attention should be paid to the methods reducing the contamination of these pathogenic bacteria in raw food.
abstract_unstemmed	In this study, due to the importance of human societies, the prevalence of Clostridium difficile and Clostridium perfringens in minced and ground beef was investigated in Qazvin city, Iran. All samples were collected randomly by sampling method. The number of samples taken was estimated based on statistical methods and according to previous studies. Clostridium difficile moxalactam norfloxacin (CDMN) culture media was used to isolate Clostridium difficile and TCS Agar and TPGY culture media was used for Clostridium perfringens. After isolation, a PCR (Polymerase Chain Reaction) test was used to confirm the species diagnosis. According to the results, 21.26% of all samples were infected with these two bacteria. The prevalence of Clostridium perfringens (18.04%) was significantly (p < 0.05) higher than Clostridium difficile (3.22%). Given the results and the pathogenicity of Clostridium species, especially Clostridium difficile and Clostridium perfringens, special attention should be paid to the methods reducing the contamination of these pathogenic bacteria in raw food.
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title_short	The Prevalence of Clostridium difficile and Clostridium perfringens in Minced and Ground Beef in Iran
url	https://doi.org/10.22034/jchr.2021.1909225.1177 https://doaj.org/article/81a58d99e05441de912a99fe427827ed https://jchr.damghan.iau.ir/article_682512_09d58bb36e61dd86d0b7c8adedfe12cf.pdf https://doaj.org/toc/2251-6719 https://doaj.org/toc/2251-6727
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author2	Razzagh Mahmoudi Ata Kabudari Peyman Ghajarbeygi Amir Peymani Shagahyegh Moosavi Saeed Shahsavari
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The Prevalence of Clostridium difficile and Clostridium perfringens in Minced and Ground Beef in Iran

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