نشریه بیماری های قابل انتقال بین انسان و حیوان
پیاپی 1 (پاییز 1400)

Toxoplasma gondii is the causative agent of Toxoplasmosis, an obligate intracellular parasite of warm-blooded animals. This study aimed to investigate the survival rate of T. gondii tachyzoites in the traditional Lighvan cheese-making process with different concentrations in 24 hours. For this purpose, the first 2 liters of fresh sheep milk were prepared from milk collection centers and transferred to the Laboratory. The 8×107 parasites of T. gondii strain RH and rennet were added to the milk. After stirring, make slices 2 in the cheese and separate containers containing different concentrations. NaCl containing 4, 8, 12, and 16% were placed in 24 hours with three repetitions. After the mentioned periods, each Lighvan cheese treated was completely homogenized with PBS for 5 minutes with 2000 rpm centrifugation. The resulting sediment was injected intraperitoneally with three repetitions to 3 rats. At the same time, some Lighvan cheese was fed orally to each of them. Survival rates of T. gondii tachyzoites were assessed by mouse mortality. The results showed that the survival rates of mice at concentrations of 12 and 16% for 24 hours were 100%. Also, at a concentration of 4% at 24 hours, the highest mortality rate of mice was observed, which indicates the survival of the parasite at this concentration and duration. This study showed that to inactivate possible T. gondii tachyzoites in contaminated milk used in the traditional Lighvan cheese industry, it is better to place the prepared cheese in 12% and 16% salt concentrations for more than 24 hours.

Today, because Salmonella is the cause of foodborne diseases, hundreds of millions of people are infected with conditions that can be transmitted through food and water, so the production of food without contamination with these bacteria is a constant concern the food industry. In this study, a total of 80 samples of rainbow trout were randomly selected from rainbow trout breeding ponds in Chaharmahal and Bakhtiari province in 1399. All samples were tested for isolation of Salmonella bacteria using a selective enrichment medium. Out of 80 samples of rainbow trout taken, 5 suspicious samples were observed. After confirmatory tests, only 3 samples were confirmed, so out of 80 samples, 3 were infected with Salmonella (3.75%). Salmonella infection in rainbow trout appears below, but there is still the possibility of transmission from this food source to humans, and this trend still needs more attention. The bacterial culture method is a suitable method for detecting the presence of Salmonella. This method can be used besides confirmatory testing and chemical and serological confirmation methods or methods such as PCR.

Staphylococcus aureus is one of the most important pathogenic bacteria in seafood that causes food poisoning. Enterotoxin is one of the causes of gastroenteritis after eating foods, including shrimp and other juices. This study aimed to investigate the prevalence of S. aureus in samples referred to the laboratory of the General Veterinary Administration of Hormozgan province. For this purpose, random sampling was performed from 10 cold storages belonging to the Hormozgan province of Bandar Abbas city. The presence or absence of S. aureus was measured by bacterial culture in frozen shrimp and farmed shrimp samples. Out of 100 samples in terms of S. aureus infection, no positive sample was observed, and all samples were negative. Due to the possible presence of S. aureus in shrimp, it is necessary to apply quality control standards by veterinary, health, and fisheries, carefully monitor the fishing, breeding, preparation, freezing, and transportation of seafood and ensure the health of workers. This study shows that foodborne diseases can be controlled by observing health criteria

Salmonella is one of the most important pathogenic bacteria common between humans and animals that can cause gastroenteritis and food poisoning in humans. Sporadic cases of Salmonella enteritidis infection occur after egg consumption, which has been described as a public health problem. This study aimed to determine the level of Salmonella contamination of traditional and industrial eggs in Shahrekord. In this study, eggs in Shahrekord were studied for Salmonella contamination. Ten eggs were purchased from stores in the city, of which 5 were traditional, and 5 were industrial. To investigate the contamination of eggs, both the shell and its contents were cultured by standard methods. Out of 10 eggs examined (5 traditional and 5 industrial), one of the traditional eggs tested positive for Salmonella (both the shell and its contents were infected with Salmonella). Based on these results and due to the limited test, the rate of contamination of traditional eggs supplied in Shahrekord is equal to twenty percent. This rate is higher than usual compared to the results of similar experiments compared to other provinces. Due to the Salmonella infection in traditional eggs, it is essential to cook them properly before consumption.

Zoonoses are infections naturally transmitted between species (sometimes by a carrier) from animals to other animal species or humans or from humans to animals. Zoonoses are so diverse that the purpose of this article is to provide a narrative overview of several zoonoses to raise awareness and prevent infection, as most zoonoses detected in sheep and goats are transmitted through close human contact with these animals. Some occupations mainly affect veterinarians' slaughterhouse workers. In the articles reviewed, we encountered cases where the disease was transmitted through forage, plants, and fertilizers; In some cases, contaminated water is problematic. Several outbreaks of illness have been reported after storms and floods, indicating that all relevant organs should be on alert after these events. Changes in human behavior in food processing, animal husbandry, and management may also affect future risks for human-animal disease. Monitoring measures, prevention, and limitation of further epidemics and the possibility of controlling the spread of the disease have been proposed. In this review study, clinical signs in animals and humans, several common zoonoses such as brucellosis, chlamydiosis, Q fever, orf virus, rift valley fever, and bovine spongiform encephalopathy are described as factors in choosing role control strategies.

Considering the role and importance of food in food security and as the ice cream is one of the daily food items between children and adolescents, and due to the presence of nutrients in it, it is an appropriate environment for the growth of many pathogens. Ice creams products are mainly contaminated with germs during production and storage and can cause infections in children, the elderly, and immunocompromised patients.  Therefore, strict hygienic supervision and control of production, distribution, supply, and use of pasteurized milk in the preparation of this product are required. The primary purpose of this review article is to investigate the problem of pathogenic bacteria in traditional ice cream and describe the main features of these bacteria and the diseases caused by them. In this review study, first, the keywords of traditional ice cream, microbial contamination, the names of some food-eating bacteria in the ice cream were searched in reputable databases such as GoogleScholar, Irandoc, Magiran, Elsevier, Science Direct, Pub Med. After reading the summary and the text of articles, dissertations, or papers presented at conferences, 14 related articles from 2012 to 2021 were selected. This study showed that the most important pathogenic bacteria of ice cream include: Escherichia coli, Staphylococcus aureus, Bacillus cereus, Enterobacteriaceae, coliforms, Listeria monocytogenes, Enterococcus. Therefore, by recognizing pathogens and the ways of their transmission and finally applying control and monitoring methods, it can play an influential role in improving the health quality and reducing bacterial contamination of traditional ice cream.