Antibacterial Effect of Non-industrial Yogurt on Salmonella and Shigella

AUTHORS

Mohammad Hasan Namaei 1 , Malaknaz Ghannadkafi 2 , Masoud Ziaee 3 , *

1 Hepatitis Research Center, Birjand University of Medical Sciences, Birjand, Iran

2 Department of Midwifery, Faculty of Nursing and Midwifery, Birjand University of Medical Sciences, Birjand, Iran

3 Department Of Internal Medicine, Hepatitis Research Center, Birjand University of Medical Sciences, Birjand, Iran

How to Cite: Namaei M H, Ghannadkafi M, Ziaee M. Antibacterial Effect of Non-industrial Yogurt on Salmonella and Shigella, Mod Care J. 2015 ; 12(3):e8861.

ARTICLE INFORMATION

Modern Care Journal: 12 (3); e8861
Published Online: July 31, 2015
Article Type: Research Article
Received: January 08, 2015
Revised: June 11, 2015
Accepted: June 29, 2015

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Abstract

Background and Aim: Yogurt is one of the most consumed foods with different probiotic effects. The aim of this study was to evaluate antimicrobial effects of non-industrial yogurts on two common enteropathogens – Salmonella and Shigella.
Methods: In this experimental study, we evaluated the antimicrobial effects of 30 various non-industrial yogurt samples on 11 Shigella sonnei, 7 Shigella flexneri, 2 Shigella boydii, and 15 Salmonella enteritidis isolates. All bacterial isolates were locally isolated from patients suffering from diarrhea. Using the well diffusion method, we evaluated the antimicrobial effect of whey protein from yogurt before and after 24 hours incubation at 42°C. The data was analyzed using independent t test and chi-square in SPSS (version 11.5). P value less than 0.05 was considered significant.
Results: None of the yogurts had antimicrobial effect on Shigella and Salmonella isolates before 24 hours incubation at 42°C. After incubation, however, 9 (30%) and 12 (40%) samples out of the 30 yogurt samples showed antimicrobial effects on 25%-50% and less than 25% of isolates, respectively. Six yogurt samples (20%) did not have any antimicrobial effects. Only 1 yogurt sample exhibited antimicrobial effect on more than 50% of the tested isolates.
Conclusion: Our results suggested that some samples of non-industrial yogurts have an antibacterial effect on Shigella and Salmonella. However, neither of them had an influence on more than 51.5% of isolates. Therefore, reliance on yogurt as a standalone treatment is not recommended.

Keywords

Yogurt,Salmonella,Shigella,Gastroenteritis,Diarrhea.

© 0, Modern Care Journal. This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/) which permits copy and redistribute the material just in noncommercial usages, provided the original work is properly cited.

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