M Raeisi, H Tajik, J Aliakbarlu,
Volume 6, Issue 2 (10-2012)
Abstract
Abstract
Background and objectives: The presence of pathogenic bacteria and the factors causing food spoilage are the great challenge for public health. Attention to natural additives instead of chemical preservatives resulted in conducting several studies on plant essential oil and extracts. We aimed at evaluating the antibacterial effect of carboxymethyl cellulose coating enriched by Zataria multiflora essential oil and grape seed extract on rainbow trout meat.
Material and methods: In this study, two concentrations of Zataria multiflora essential oil (1% and 2%) and two concentrations of grape seed extract (0.5% and 1%) were used both alone and in combination with Carboxymethyl cellulose coating. Antibacterial effect of these treatments was evaluated by enumeration of bacteria in special culture media.
Results: The results obtained in this study demonstrate that Zataria multiflora essential oil in combination with grape seed extract significantly can decrease the number of bacteria and delay the spoilage of the samples (p<0.05).
Conclusion: Coating enriched by Zataria multiflora and grape seed extract can properly delay the growth of spoilage microorganisms and prolong the shelf life of meat products.
Key words: Carboxymethyl cellulose coating, Zataria multiflora essential oil, Grape seed extract, Microbial flora
M Naderinasab, N Tayyebi Meibodi, Y Nahidi, A Bakhshizadeh,
Volume 7, Issue 3 (10-2013)
Abstract
Abstract
Background and Objective: Cross-transmission of microorganisms by the hands of health care workers is considered as a main transmission route of nosocomial infections. The aim of this study was to investigate the microbial contamination of health-care worker’s hands while going out of hospital.
Material and Methods: Wearing the sterile glove with liquid culture, we obtained 100 Samples from the staff’s hands of three departments (clerical department, emergency ward and central laboratory) of Emam Reza hospital. After that, the samples were cultured.
Results: Of all personnel, 40% have the habit of washing their hands. Of these, 95 percent wash their hands with water and soap, and 5 percent with alcohol rubs. Of 100 cultured samples, 90 have microorganisms including non-pathogen gram-positive bacillus (29%), coagulase-positive staphylococcus (39%), coagulase-negative staphylococcus (47%), Enterococci (3%), micrococcus (25%) and candida (3%). Contamination in those who had not washed their hands is 62.6% and in those who washed is 37.7% (P=0.04).
Conclusion: Hands of health-care workers become progressively contaminated by the potential pathogens during daily activities. To reduce the rate of contamination, it is helpful if we ask staff to wash their hands while going out of hospital.
Keywords: Microbial Flora Hospital’s Staff Hand Washing
