Submitted: 18 Apr 2015
Revised: 23 May 2015
Accepted: 26 May 2015
First published online: 06 Oct 2016
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Int J Enteric Pathog. 2016;4(1): e29123.
doi: 10.17795/ijep29123
  Abstract View: 462
  PDF Download: 226

Research Article

Oxidative Damage Caused by Common Foodborne Pathogenic Bacteria in Egg Yolk

Reyhaneh Afshordi 1, Maryam Zare Jeddi 2,3, Ali Salehi 2, Mohammad Reza Pourmand 4 * , Akbar Saboor-Yaraghi 5,6, Farzaneh Amin Harati 4

1 Department of Medical Laboratory Sciences, School of Allied Medical Sciences, Tehran University of Medical Sciences, Tehran, IR Iran
2 Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, IR Iran
3 Institute for Environmental Research (IER), Tehran University of Medical Sciences, Tehran, IR Iran
4 Department of Pathobiology, School of Public Health, Tehran University of Medical Sciences, Tehran, IR Iran
5 Deptatment of Immunology, School of Public Health, Tehran University of Medical Sciences, Tehran, IR Iran
6 Food Microbiology Research Center, Tehran University of Medical Sciences, Tehran, IR Iran
Corresponding authors: Mohammad Reza Pourmand, Department of Pathobiology, School of Public Health, Tehran University of Medical Sciences, Tehran, IR Iran. Tel: +98-2188973901, Fax: +98-2166462267, E-mail: pourmand@gmail.com; Parisa Sadighara, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, IR Iran. Tel: +98-2188973901, Fax: +98-2166462267, Email: pourmand@gmail.com

Abstract

Background: Bacteria in foodstuff are the most important agent of foodborne disease. Aside from their infectious effects, obligate aerobes have a respiratory metabolism with oxygen as the terminal electron acceptor. Therefore, they can produce reactive oxygen species and free radicals in contaminated food. Malondialdehyde (MDA) is a product of lipid peroxidation used as an indicator of oxidative stress.

Objectives: This study aimed to evaluate the oxidative damage produced by two common food pathogenic bacteria in foodstuff.

Materials and Methods: The egg yolks were incubated with different dilutions (105,106, and 107) of Staphylococcus aureus and Salmonella enteritidis at 37°C for 20 hours. The level of MDA in egg yolk was measured by fast and simple enzymatic or colorimetric methods, such as the thiobarbituric acid reactive species method.

Results: The high group (107) had a higher MDA level of 1.97 ± 0.11 (μg MDA/g) in S. aureus and 1.65 ± 0.27 (mg MDA/L) in S. enteritidis than the control (0.90 ± 0.13 mg MDA/L).

Conclusions: We concluded that common food pathogenic bacteria can induce oxidative damage in foodstuff aside from other common problems. Heating or sterilization methods cannot protect foodstuff from the damage caused by the presence of pathogenic bacteria.

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