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کاربرد نوع شرط:
- جایگاه : پژوهشی
- مجله: International Journal of Molecular and Clinical Microbiology
- نوع مقاله: Journal Article
- کلمات کلیدی: Antibiotic resistance,Damghan,Dysentery,Shigella,Baradaran Rezaei
- چکیده:
- چکیده انگلیسی: Shigella is a major cause of dysentery across the world. Appropriate antibiotic treatment of shigellosis depends on resistance patterns. The present study was conducted to identify Shigella species and their antibiotic resistance patterns among dysenteric patients in Rezaei Hospital of Damghan. Isolation of Shigella species was conducted by specific culture medium and biochemical tests. The Shigella species were determined by specific antiserum with agglutination on slide. Then, susceptibility to different antibiotics, i. e. nalidixic acid, ciprofloxacin, ampicillin, tetracycline, co-trimoxazole and ceftriaxone, was tested. The antibiotic susceptibility tests were carried out using the Kirby-Bauer standard method on Mueller-Hinton agar.In this study, 29 Shigella species were found in 91 stool samples of the patients. Determination of Shigella spp. by specific antiserum showed S. flexneri (group B) in 13 cases, S. dysenteriae (group A) in 10 cases, and S. sonnei (group D) in 6 cases, while no case of S. boydii (group C) was found. The antibiotic resistance tests indicated that resistance to co-trimoxazole, tetracycline, ampicillin, nalidixic acid, ciprofloxacin and ceftriaxone was 75.8%, 65.5%, 55.1%, 6.8%, 3.4% and 0% respectively. According to lower resistance to ciprofloxacin and ceftriaxone, it seems that the fluoroquinolone antibiotic, as the first choice, and the third-generation cephalosporin, as the second choice, were suitable for treatment of shigellosis, but regarding the multidrug-resistance likelihood and antibiotic resistance patterns variation in Shigella strains, it is recommended to perform the organism susceptibility test to the antibiotic before treatment.
- انتشار مقاله: 26-07-1395
- نویسندگان: Mansoor Khaledi,Reza Heidari Soureshjani,Hanieh Asaadi,Abdollah Ardebili,Sajjad Yazdansetad
- مشاهده
- جایگاه : پژوهشی
- مجله: Advanced Herbal Medicine
- نوع مقاله: Journal Article
- کلمات کلیدی: Essential oils,Staphylococcus aureus,Satureja bachtiarica,Extracts,Powder
- چکیده:
- چکیده انگلیسی: Background and aims: Staphylococcus aureus is an important contaminant of milk and dairy products. It can cause a wide range of illnesses including, food poisonings and nosocomial infections. The aim of this study was to compare the antimicrobial effects of the essential oil , aqueous extract and powder of the Satureja bachtiarica on staphylococcus aureus.
Methods: Satureja bachtiarica was collected from the heights of the province of Chaharmahal va Bakhtiari and its extract and essential oil were collected. The bacteria staphylococcus aureus was obtained from the Iranian Research Organization for Science and Technology. The bacterium was inoculated in equal amounts to specimens of cream cheese; afterward different concentrations of the essential oil , aqueous extract, and herbal powder were produced and inoculated in in equal amounts to the cream cheese specimens; subsequently, the specimens were checked 20, 40 and 60 days after inoculation. In the end, the microbial activity of the essential oil , aqueous extract and herbal powder were reported according to mg/ml.
Results: The minimum growth of the bacteria staphylococcus aureus was observed in the 1000 milligram concentrations of essential oils and 125 mg of the aqueous extract and 125 mg of powder of the plant. At all the concentrations tested the pH changes in the fortieth day, and the changes in the rigidity of the cream cheese specimens were significant as well. At some of the concentrations of the aqueous extract and some concentrations of the herbal powder the changes in the texture of the cream cheeses, comparing to the controls, were significant.
Conclusion: The essential oil , aqueous extract and powder of the Satureja bachtiarica have a great inhibiting effect on the growth of the bacterium staphylococcus aureus. Thus, it can be used as a natural preservative in foods with high lipid content.- انتشار مقاله: 04-02-1396
- نویسندگان: Mansoor Khaledi,Syed Ahmad Noorbakhsh,Amir Shakerian,Sayedeh Mansoureh Memarzadeh,Safiyeh Abbasi
- مشاهده