Genotyping of the Helicobacter pylori isolates of raw milk and traditional dairy products

Notwithstanding the substantial clinical impact of Helicobacter pylori, its convinced routes of transmission and sources have not been reported. Based on the quarrelsome hypothesis, foods and especially dairy products play an authoritative role in the transmission of H. pylori to humans. The current investigation was done to study the prevalence rate and distribution of vacA genotypes in the H. pylori strains isolated from the raw milk and traditional dairy products. Three-hundred milk and dairy samples were collected and directly transported to laboratory. Samples were cultured and H. pylori isolates were approved using the 16s rRNAbased PCR amplification. Positive strains were tested for distribution of vacA genotypes using the multiplex-PCR. Sixty out of 300 samples (20%) harbored H. pylori. Prevalence of H. pylori in milk and traditional dairy products were 38.75% and 13.18%, respectively. Ovine milk (45%) and traditional cheese (40%) had the highest prevalence of H. pylori. VacAs1a (91.66%), vacAm1a (61.61%) vacAs2 (36.66%) and vacAm2 (31.66%) were the most commonly detected genotypes. Ovine milk and traditional cheese had the most diverse genotypes. S1am1a (41.66%), s2m1a (25%), s1am2 (16.66%) and s2m2 (13.33%) were the most commonly detected combined genotypes. Raw milk and traditional dairy products are latent sources of H. pylori. Similarity in the genotyping pattern of H. pylori strains of various samples represents their similar sources of infection. Further studies are required to found the exact sources of H. pylori strains in raw milk and traditional dairy products

One-year prevalence of antimicrobial susceptibility pattern of methicillin-resistant Staphylococcus aureus recovered from raw meat

Food with animal origins and especially meat may play an important role in transmission of methicillin-resistant strains of Staphylococcus aureus to humans. The present investigation was carried out to determine the prevalence of MRSA in various types of Iranian meat samples as well as study their antimicrobial resistance properties. Nine-hundred raw meat samples were collected during various months of the year. Samples were cultured and those that were MRSA-positive were subjected to the disk diffusion method to study the antibiotic resistance pattern. One-hundred and sixty out of 900 raw meat samples (17.7%) were positive for MRSA. Raw sheep meat samples had the highest (24.0%), while raw camel meat samples had the lowest (10%) prevalence of MRSA. Samples which were collected in June, July, August, September and June months had the highest prevalence of MRSA. Bacterial strains were also resistant to ampicillin (100%), penicillin G (100%), gatifloxacin (96.8%), ceftriaxone (80%) and oxacillin (76.2%) antibiotics. We found that only one isolate was resistant to all tested antimicrobial agents. Contaminated meat samples are potential risk factor for transmission of MRSA. Thoughtful antibiotics prescription, control the hygienic quality of meat inspections and increase the hygienic status of butchers and slaughterhouses can decrease the prevalence of MRSA in meat