RESUMO Vírus transmitidos por alimentos, incluindo hepatite A (HAV), norovírus (NoV), rotavírus (RoV) e hepatite E (HEV) são facilmente transmitidos através de frutos do mar contaminados. Esta pesquisa foi realizada para avaliar a incidência de RoV, NoV GI e GII, hAV e hEV em amostras de peixes e camarões capturadas no Golfo Pérsico, Irã. Foram coletadas 300 amostras de peixes e camarões. A presença de vírus transmitidos por alimentos foi avaliada por PCR em tempo real. Quarenta e nove das 320 amostras de peixes e camarões (15,31%) foram positivas para vírus transmitidos por alimentos. A distribuição de hAV, NoV GI e NoV GII entre as amostras estudadas foi 0,93%, 5,93% e 8,43%, respectivamente. Os vírus hEV e RoV não foram encontrados nas amostras estudadas. Os peixes Parastromateus niger e Scomberomorus commerson e o camarão Penaeus monodon foram as amostras mais frequentemente contaminadas. A incidência simultânea de hAV e NoV GI, e hAV e NoV GII foi de 0,31% e 0,93%, respectivamente. A distribuição dos vírus transmitidos por alimentos nas amostras coletadas na primavera, verão, outono e inverno foi de 14,28%, 9,33%, 11,76% e 24,44%, respectivamente. Os resultados demonstram que a incidência de vírus transmitidos por alimentos foi significativamente associada às espécies de frutos do mar e também à época da amostragem.

ABSTRACT Foodborne viruses including hepatitis A virus (HAV), norovirus (NoV), rotavirus (RoV) and hepatitis E virus (HEV) are easily transmitted through contaminated seafoods. The current research was done to assess the incidence of RoV, NoV GI and GII,hAV and hEV in fish and shrimp samples caught from the Persian Gulf, Iran. Three-hundred and twenty fish and shrimp samples were collected. The presence of foodborne viruses were assessed by the real-time PCR. Forty-nine out of 320 (15.31%) fish and shrimp samples were positive for foodborne viruses. Distribution of hAV, NoV GI and NoV GII amongst all studied samples were 0.93%, 5.93% and 8.43%, respectively. hEV and RoV viruses were not found in studied samples. Parastromateus niger and Scomberomorus commerson fish and Penaeus monodon shrimp were the most frequently contaminated samples. Simultaneous incidence of hAV and NoV GI and hAV and NoV GII were 0.31% and 0.93%, respectively. Distribution of foodborne viruses in samples collected through spring, summer, autumn and winter seasons were 14.28%, 9.33%, 11.76% and 24.44%, respectively. Findings revealed that the incidence of foodborne viruses was significantly associated with seafood species and also season of sampling.

Resumen Objetivo: Echinophora platyloba se utiliza tradicionalmente como agente antimicrobiano con el fin de preservar los productos caseros de deterioro. El objetivo de este estudio fue evaluar la composición química del aceite esencial, actividad antimicrobiana y antioxidante del aceite esencial de E. platyloba de la provincia de Shahr-e-Kord. Materiales y métodos: la composición química del aceite esencial de E. platyloba mediante técnicas de GC-MS y GC y evaluar su efecto antibacteriano frente a Staphylococcus aureus, Salmonella enterica y Helicobacter pylori por ensayos de difusión en disco y de micro dilución en caldo. La actividad antioxidante del aceite esencial de E. platyloba se evaluó por los radicales ABST. β-ocimeno y α-cariofileno eran los componentes principales del aceite esencial de E. platyloba. El aceite esencial mostró la actividad antibacteriana prometido contra S. aureus, seguido de S. enterica y H. pylori. El aceite esencial presenta actividad antioxidante del aceite esencial mostró la IC50 de 0. 32 mg/ml que fue mayor que la IC50 de ácido ascórbico (0.20 mg/ml). En conclusión : Aceite esencial de E. platyloba ha se recomienda ß-ocimeno y quimiotipo α-cariofileno y su uso como agentes antioxidantes y antibacterianas como sus usos tradicionales.

Abstract Objective: Echinophora platyloba is traditionally used as antimicrobial agent in order to preserve the home-made products from deterioration. The aim of this study was to evaluate chemical composition of essential oil, antimicrobial and antioxidant activity of E. platyloba essential oil from Shahr-E-Kord city, Chaharmahal and Bakhtiari Province. Materials and methods: chemical composition of E. platyloba essential oil by GC and GC-MS techniques and evaluate its antibacterial effect against Staphylococcus aureus, Salmonella enterica and Helicobacter pylori by disc diffusion and micro broth dilution assays. The antioxidant activity of E. platyloba essential oil was evaluated by ABST radicals. β-ocimene and α-caryophyllene were the main components of E. platyloba essential oil. The essential oil showed the promised antibacterial activity against S. aureus, followed by S. enterica and H. pylori. The antioxidant activity evaluation of essential oil showed the IC50 of 0.32 mg/ml that was higher than the IC50 of ascorbic acid (0.20 mg/ml). In conclusion , E. platyloba essential oil has β-ocimene and α-caryophyllene chemotype and its use as antioxidant and antibacterial agents is recommended as its traditional uses.

O objetivo deste estudo foi determinar a prevalência do vírus Hepatitis A (HAV) em amostras de frutos do mar nas cidades de Isfahan e Shahrekord no Iran. De setembro de 2010 a Abril de 2011 um total de 300 amostras de peixe fresco, camarão, caranguejo e lagosta foram obtidas de lojas de varejo aleatoriamente escolhidas nas cidades de Isfahan e Shahrekord no Iran. As amostras foram testadas para presença de HAV usando o método de reação em cadeia em transcriptase reversa. Do total de amostras examinadas, 8 (2.7%) foram positivas para HAV. Este vírus foi detectado em 5% e 1.7% de peixe fresco e camarão, respectivamente. Este estudo mostrou a importância de frutos do mar como fontes potenciais de infecção HAV em pessoas no Iran.

The objective of this study was to determine the prevalence of Hepatitis A Virus (HAV) in sea food samples in the Isfahan and Shahrekord townships in Iran. From September 2010 to April 2011, a total of 300 samples of fresh fish, shrimp, crab and lobster were obtained from randomly selected retail stores in the Isfahan and Shahrekord townships in Iran. The samples were tested for the presence of HAV using a reverse transcriptase- polymerase chain reaction method. Out of the total number of samples examined, 8 (2.7%) were found to be positive for HAV. This virus was detected in 5% and 1.7% of fresh fish and shrimp, respectively. This study shows the importance of sea food as potential sources of HAV infection in people in Iran.