نشریه بیماری های قابل انتقال بین انسان و حیوان
سال دوم شماره 2 (پیاپی 4، تابستان 1401)

The use of zoonotic biological agents in bioterrorism to cause injury or death is not a new concept. The term "bioterrorism", also known as biological attack, is the deliberate release of pathogenic microorganisms among human populations, livestock, and even food products, which leads to terror, and extensive economic damage by causing disease and death. The world has been involved in bioterrorism for hundreds of yearswhich dates back to the 14th century when corpses were thrown into enemy wells to poison drinking water. These agents include various bacteria, viruses, fungi, and toxins (with microbial, plant, or animal origin). More than 30 biological warfare agents have been identified and classified based on their characteristics and use, all of which are zoonotic except smallpox, cholera, and shigellosis. The Centers for Disease Control and Prevention (CDC) classifies biological agents into three groups; A, B, and C, and designates anthrax, botulism, plague, smallpox, tularemia, and viral hemorrhagic fevers as the group A agents, which pose the biggest risk for national security. Recently, the Covid-19 pandemic also raised many questions about the biological use of coronaviruses. This article investigates the relationship between biological agents of zoonosis that may be used in bioterrorism to prepare for the quick resolution of possible crises.

Meat and eggs are among the foods that are part of the natural daily needs of the body in terms of having essential amino acids, saturated and unsaturated fatty acids, and minerals. However, contamination with pathogenic microorganisms can create risks for consumers that cause epidemics; Therefore, the present study aims to investigate the total count, Escherichia coli, Salmonella, and Staphylococcus aureus contamination in frozen, fresh, minced meat and eggs. Two hundred food samples, 50 samples of each, were taken from the supply centers in Karaj city, Iran and transferred to the food hygiene laboratory and tests related to Salmonella, Staphylococcus aureus, Escherichia coli, and total count. Relevant tests were performed and a significance level of p<00.05 was considered. The results showed that the highest level of contamination with Staphylococcus, Escherichia coli, Salmonella, and coliform microorganisms was related to minced meat, in which 14% of the samples were 100% infected with Staphylococcus, 14% Salmonella, 12% The percentage of Escherichia coli and 100% coliform contamination and egg had the lowest contamination rate among the tested foods. Due to the high level of contamination in minced meat with all tested microorganisms. Therefore, this product should be avoided in unauthorized supply centers, and this product should be obtained in supply centers that have veterinary approval.

Pathogenic microorganisms in food cause dangerous epidemics and endanger the health of consumers. Salmonella, Escherichia coli, and Staphylococcus aureus are foodborne pathogens that cause foodborne outbreaks. This study investigates the consumption of Escherichia coli, Salmonella, Staphylococcus aureus, total count, and coliform in raw milk, drinking water, cut into pieces, and a whole chicken in Shahr-e Raycity, Tehran. Two hundredsamples of food, including 50 samples of raw milk, 50 samples of drinking water, 50 samples of cut chicken, and 50 samples of whole chicken, from production centers in Shahr-e Raycity were separated and next to the ice flask to prevent secondary consumption. It has been transferred to the food hygiene laboratory and evaluated for microbial levels. SPSS version 26 statistical software and a significance level of p<0.05 is considered. The results showed that Salmonella was negative in raw milk and drinking water. At the same time,the cut chicken was consumed 14% and the whole chicken by 4%. Escherichia coli in sliced ​​chicken was high at 87.7 x 104±0/05. While thetested drinking water was negative for Salmonella, Escherichia coli, and Staphylococcus, it had coliforms. Due to the increased consumption of experimental foods, it is necessary to have policies to monitor the consumption of nutrients more. Regarding drinking water and the presence of coliform above, it is essential to drink drinking water before. Drink boiled water to prevent gastroenteritis.

Toxoplasmosis is one of the most common causes of parasitic infections in humans and other warm-blooded vertebrates that has a worldwide spread. This study aimed to determine the immune status against toxoplasmosis and its related factors in newly married women in Joveyn city (Razavi Khorasan province, Iran) in 1400. In this descriptive cross-sectional study, 85 women were randomly selected, and after completing a questionnaire, they were examined for the presence of IgG antibodies against Toxoplasma gondii by ELISA method. The results were analyzed using SPSS statistical test. According to the kit protocol, 81.18% of the subjects were negative for anti-Toxoplasma IgG antibodies, and 18.82% were positive. The highest prevalence of positive individuals was in women aged 30 to 35, and the lowest was in women under 20. There was a statistically significant relationship between different age groups, contact with garden soil or agricultural land, undercooked (grilled) meat consumption, and communication with cats and Toxoplasma infection.

One of the most common parasitic infections of humans and other warm-blooded animals is toxoplasmosis, which is caused by the protozoan parasite Toxoplasma gondii. Consumption of contaminated food and transmission from mother to fetus is one of the fundamental ways of transmission. Humans get toxoplasmosis by eating dairy products contaminated with Toxoplasma, so this study aims to investigate the prevalence of T. gondii in cheese, butter, and traditional creams presented in Kashan city, Iran using the Nested PCR method. Fifty samples of dairy products, including 30 samples of traditional cheese, 10 samples of traditional cream, and 10 samples of traditional butter, were randomly sampled from supply centers in Kashan city and transferred to the food hygiene laboratory of Islamic Azad University, Shahrekord branch. SPSS version 23 statistical software and a chi-square test were used to analyze the data, and a significant level (p>05.00) was considered. The results showed that 6.7% of the traditional cheeses (2 samples) were infected with Toxoplasma, and the contamination was negative in the traditional cream and butter. Contamination of raw milk and, in parallel, traditional dairy products with Toxoplasma gondii can be indirectly from infected animals or due to non-compliance with health requirements in processes such as milking, handling, storage, and cross-contamination. Therefore, essential sanitization of milk before consumption and then turning it into dairy products is suggested.

Fermented dairy products form an essential part of the human diet in many regions of the world, and these foods have been consumed since the domestication of animals. Fermented milk products have been considered to strengthen intestinal health since ancient times. Escherichia coli is one of the most essential pathogenic contaminations in fermented products. This bacterium is one of the gram-negatives of the Enterobacteriaceae family, some of its strains. In this regard, the purpose of this study is to investigate the prevalence of E. coli in traditional and industrial yogurt in Saveh city. In this study, we collected 50 industrial yogurt samples and 50 set yogurt samples from the supply centers of this product. We transferred them to the food quality control laboratory under sterile conditions with ice. The samples were weighed at 25 grams and placed in the relevant culture medium according to the standard. The process was cultured in the EMB medium, and the suspicious strains were evaluated biochemically to check the presence of bacteria. This study showed that 8 out of 50 traditional yogurt samples (16%) and 2 out of 50 industrial yogurt samples (4%) were contaminated with E. coli. Considering Escherichia coli's risks to human health and its presence in every food month is a sign of lack of hygiene, it is recommended not to use traditional yogurt.