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Identification of Salmonella spp. isolated from white cheese (processed from sheep milk) by using API and PCR techniques

تشخيص بكتيريا .spp Salmonella المعزولة من الأجبان البيضاء المصنعة من حليب الغنم بالاعتماد على تقنيتي API و PCR

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 Publication date 2012
and research's language is العربية
 Created by Shamra Editor




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The objective of this investigation was the Identification of Salmonella spp. isolated from white cheese (traditional processed from sheep milk) and classify it by using API 20E and PCR techniques. 80 samples of white cheese (traditional processed from sheep milk) were collected from different locations in Syria. According to PCR technique, 17 samples gave positive result for salmonella meaning that 21.25 % did not match the levels of the Syrian Standardization and Metrology (S.S.M.). According to API 20E technique, the dominat type of Salmonella was Salmonella Arizona (47%), followed by Salmonella typhim (23.61 %), Salmonella paratyphi (17.6 %) and Salmonella spp. (11.76 %). Results showed that samples from local cheese positive for Salmonella were much more than samples from Akkawi cheese. The results showed that the PCR technique is fast and accurate and can be used to Identify Salmonella in cheese.


Artificial intelligence review:
Research summary
تهدف هذه الدراسة إلى عزل وتشخيص بكتيريا السالمونيلا من الأجبان البيضاء المصنعة من حليب الغنم في سوريا باستخدام تقنيتي API 20E وPCR. تم جمع 80 عينة من الأجبان من مناطق مختلفة في سوريا، وأظهرت نتائج تقنية PCR أن 17 عينة كانت إيجابية لوجود السالمونيلا، مما يعني أن 21.25% من العينات لم تتوافق مع المواصفة القياسية السورية. باستخدام نظام API 20E، تم تحديد أن النوع السائد من السالمونيلا هو S.arizona بنسبة 47%، يليه S.typhimurium بنسبة 23.61%، ثم S.paratyphi بنسبة 17.6%، وأخيراً Salmonella spp بنسبة 11.76%. أظهرت النتائج أن العينات الإيجابية للسالمونيلا كانت أكثر في الجبن البلدي مقارنة بالجبن العكاوي. وأكدت الدراسة أن تقنية PCR فعالة وسريعة في الكشف عن السالمونيلا في الأجبان.
Critical review
دراسة نقدية: تعتبر هذه الدراسة ذات أهمية كبيرة في مجال سلامة الأغذية، حيث تسلط الضوء على وجود بكتيريا السالمونيلا في الأجبان البيضاء المصنعة بطرق تقليدية. ومع ذلك، يمكن توجيه بعض الانتقادات البناءة للدراسة. أولاً، كان من الممكن توسيع نطاق الدراسة ليشمل مناطق أخرى في سوريا للحصول على نتائج أكثر شمولية. ثانياً، لم يتم التطرق إلى الإجراءات الوقائية الممكنة لتحسين جودة الأجبان وتقليل نسبة التلوث. وأخيراً، كان من الممكن استخدام تقنيات إضافية للتحقق من النتائج وزيادة دقتها.
Questions related to the research
  1. ما هي نسبة العينات التي كانت إيجابية لوجود السالمونيلا باستخدام تقنية PCR؟

    كانت نسبة العينات الإيجابية لوجود السالمونيلا باستخدام تقنية PCR هي 21.25%.

  2. ما هو النوع السائد من بكتيريا السالمونيلا في الأجبان البيضاء وفقاً لنظام API 20E؟

    النوع السائد من بكتيريا السالمونيلا في الأجبان البيضاء هو S.arizona بنسبة 47%.

  3. ما الفرق بين الجبن البلدي والجبن العكاوي من حيث وجود بكتيريا السالمونيلا؟

    النتائج أظهرت أن العينات الإيجابية للسالمونيلا كانت أكثر في الجبن البلدي مقارنة بالجبن العكاوي.

  4. ما هي الفائدة الرئيسية لاستخدام تقنية PCR في هذه الدراسة؟

    الفائدة الرئيسية لاستخدام تقنية PCR هي أنها تقنية سريعة ودقيقة في الكشف عن وجود بكتيريا السالمونيلا في الأجبان.


References used
Beerens, H. and Luquet, F. M. 1987. “Guide Pratique Danalyse Microbilogique Des Laits Et Desproduits Laitiers“ Lavoisier -Paris
Bej A. K., Mahbubani M. H., Boyce M. J. and Atlas R. M. 1994. "Detection of Salmonella spp. in Oysters by PCR" Applied and Environmental Microbiology, 60(1):368-373
Bintsis, T. and Papademas, P. 2002. “microbiological quality of white brined cheeses” International Journal of Dairy Technology. 55 – 53
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