Effect Q-switch ND:YAG Laser on hygienic status and sensory properties of locally produced Soft Cheese in Diyala Province

Abstract

For Evaluating  hygienic  status of   locally produced soft cheese  samples, A total of 100 locally produced cheese  have been gathered  at various  different regions at  Diyala state. The detection of MRSA had been established  based on  appearance and biochemical properties  . The  finding of laboratory isolation at the research  duration proved  no significant  differences  in the percent of MRSA (P<0.05) isolated from cheese (9%) but it clinically important. The Statistical analysis of the Staphylococcus aureus count (log cfu/ml) revealed that all of the samples had no significantly (P<0.05) viable Staphylococcus aureus count among months.
Studying antimicrobial susceptibility pattern for MRSA by Kirby Bauer disk diffusion method conducted. Multidrug resistant S. aureus isolated from cheese  at this study were 9 out of 9isolate  (100 %) which have 100% resistance  for each ( Penicillins, polypeptides , Cephalosporins 3rd generation , carpanems) , 88.88% resistance for Ansamycins ,  77.77%  for  Macrolide,   66.66% resistance for  Phenicols, 33.33% resistance for Lincosamides , 0% resistance for    fluoroquinolones and Sulfonamides, and the resistane for Tetracyclines  were 77.77% , 66.66%  (Tetracycline, Doxycyclin) respectively. 
For assessment role ND:YAG Laser as antibacterial ,Diagnostic negative samples previously  at culturing on Manitol were taken immediately  and divided into  several groups including the control  and treatment groups. All of these groups were contaminated  experimentally with 106  by MRSA  . Then all groups except  control groups have been  irradiated  with Pulsed ND:YAG  laser at 532nm  and 1064 nm at different duration periods (4, 6, and 8) minutes .  Bacterial load for all groups recorded immediately after complete  irradiation, finally the bacterial counting was recorded after 48 hours refrigeration storage and compared with control groups.
The finding of data analysis showed that there were significance variances (P<0.05) in mean of  viable bacterial count later exposure  to (532nm for 6,8 min)  and (1064 nm for 8min) ,while there were no significance differences for bacterial count after exposure to (4,6min) at  1064nm , and no significance differences after exposure to ( 4 min ) at  532nm at zero and 48hr  refrigeration storage according to control .Sensory properties (  taste, smell, color , hardness, Appearance (tendency)  , palatability )  of samples were evaluated via panelist  after radiation  treatment at  532nm ,1064nm  for 4,6 and 8 minutes at zero and 48hr refrigeration storage  accordingly to  control  , outcomes displayed that  there were no significant variances (