تُعد بكتيريا sakazakii Enterobacter من العوامل الممرضة الانتهازية المسببة لإصابات مميتـة
عند الأطفال و كبار السن و البالغين منقوصي المناعة، و هي بكتيريا عصوية الشكل سالبة الغرام لا هوائية
اختيارية تنتمي إلى فصيلة Enterobacteriaceae و جنس Enterobacter .و مع أن الموطن الطبيعي
لهذه البكتيريا غير محدد بدقة إلا أن وجودها بنسبة كبيرة في التوابل و الأعشاب قد يشير إلى أن النباتات
تمثل الخازن الطبيعي لها.
Enterobacter sakazakii is considered an opportunistic pathogen that has
been associated with severe lethal infections especially in neonates, elderly, and
Immunocompromised adults. E. sakazakii is a Gram negative, facultative
anaerobes rod-shaped bacterium. It belongs to the family Enterobacteriaceae
and genus Enterobacter.
Although we don’t know the natural habitat of this bacteria we find that it
exists in high rate in herbs and spices which indicates that plant may be this
natural habitat.
References used
Farmer J. J., III, Asbury M. A., Hickman F. W., Brenner D. J. (1980). The Enterobacteriaceae Study Group (USA): Enterobacter sakazakii: a new species of "Enterobacteriaceae" isolated from clinical specimens. Int. J. Syst. Bacteriol. 30:569-584
Iversen C., Waddington M., On S. L., Forsythe S. (2004). Identification and phylogeny of Enterobacter sakazakii relative to Enterobacter and Citrobacter species. J. Clin. Microbiol. 42:5368-5370
Iversen C., Waddington M., Farmer J. J. III, Forsythe S. (2006). The biochemical differentiation of Enterobacter sakazakii genotypes. BMC Microbiol. 6:94
This research was conducted at the Faculty of Agriculture, Department of
Food Science laboratories to isolate lactic acid bacteria from some Syrian milk
products (milk, yogurt, cheese) and determine some morphological,
physiological characteristic and the ability of these isolates to ferment sugars.
Spices are becoming increasingly important world-wide due to their effectiveness as natural antibiotics, the thing that makes the world nowadays tend to use spices instead of chemical drugs. However, this doesn’t mean they are free of some dangerous
This study has been conducted to identify the levels of heavy
metals (lead, cadmium, nickel, cobalt, copper, iron, manganese, and
zinc) in the following spices: Nutmeg, turmeric, cinnamon, ginger,
cardamom, nigella sativa, black pepper, cumin, coriander, curry,
and mixed spices.
This study was conducted at the laboratory of Food Science Department,
Agriculture College, Damascus University to isolate and characterize of
Lactobacilli bacteria from some Syrian foods and detection the effectiveness of
anti-pathogenic bacteria
This study were conducted on 450 samples of raw chicken meat
( 150 samples of thighs- 150 samples of breasts -150 samples of
wings ) were collected from retail marketin Hama city,to detect
contamination of staphylococcus.