Ebrahimi, Hatam and Mahmoudi, Razzagh and ghajarbeygi, peyman and Shahsavari, Saeed and mousavi, Shaghayegh and Biglarikhoshmaram, Nasim (2019) Study of Methicillin-Resistant Staphylococcus Aureus in Traditional and Device-Made Ice Cream in Qazvin, 2017-2018: A Short Report. Journal of Rafsanjan University of Medical Sciences, 18 (7). pp. 721-728.
![[img]](http://eprints.qums.ac.ir/style/images/fileicons/application_pdf.png) |
PDF
Download (275kB) |
Abstract
Background and Objectives: The aim of this study was to determine the prevalence of Methicillin-Resistant Staphylococcus aureus in traditional and device-made ice cream in Qazvin. Materials and Methods: In this cross- sectional study, 100 samples of traditional and device-made ice cream in Qazvin were randomly collected over a period of one year and in different seasons. The culture method was then confirmed by PCR (Polymerase Chain Reaction) technique. Results: The inflammation rate of Staphylococcus aureus bacteria was 5% in most seasons in the traditional and device-made ice cream and the most inflammation was in summer, and 80% (4 cases) of the isolated bacteria were methicillin resistant. Conclusion: The use of pasteurized ice cream and observance of health principles in producing traditional and device-made ice cream will reduce the risk of contamination and food poisoning.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science > QR Microbiology R Medicine > RN Health > RN1006 Health and food safety |
| Divisions: | University Portal > research center > hpsr |
| Depositing User: | pr hpsr research center |
| Date Deposited: | 30 Jun 2020 05:19 |
| Last Modified: | 30 Jun 2020 05:19 |
| URI: | http://eprints.qums.ac.ir/id/eprint/9758 |
Actions (login required)
 |
View Item |
