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Avicenna Journal of Clinical Microbiology and Infection، جلد ۴، شماره ۱، صفحات ۰-۰
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| عنوان فارسی |
Microbial Quality and Antimicrobial Resistance of Staphylococcus aureus and Escherichia coli Isolated from Traditional Ice Cream in Hamadan City, West of Iran |
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| چکیده فارسی مقاله |
Results The count of Enterobacteriaceae (89.47%), mold and yeast (50%), coliform (40.35%) and TBC (28.07%) of samples was higher than Iran’s standard. Salmonella was not found in all samples. The prevalence of Staphylococcus aureus and Escherichia coli was confirmed in 50% and 37.72% of samples, respectively. Collected Escherichia coli had the highest antibiotic resistance to ampicillin 67.44%, nalidixic acid 39.53% and co-amoxyclav 37.21%. Staphylococcus aureus showed a higher antibiotic resistance to penicillin (82.46% of isolates) and oxacillin (38% of isolates). Conclusions The results showed high contamination levels of traditional ice cream with spoilage and pathogenic microorganisms as well as considerable resistance of isolated Staphylococcus aureus and Escherichia coli to common antibiotics. Therefore, good hygienic practice during processing and personal hygiene should be considered to improve the quality of ice cream. In addition, it is necessary that the regulatory authorities carry out more control on the production centers of traditional ice cream. Background Foodborne diseases are one of the most major public health concerns in the world. Ice cream flavors, especially the traditional ones, have a high potential for the transmission of the pathogenic bacteria. Objectives The aim of the current study is to investigate the microbiological status and antibiotic resistance of Escherichia coli and Staphylococcus aureus isolated from traditional ice cream. Methods A total of 114 traditional ice creams were randomly collected from retail stores in Hamadan, Iran. Samples were investigated for the total bacteria count (TBC) and contamination with the coliform, Enterobacteriaceae and Salmonella as well as the prevalence and antibiotic resistance of Staphylococcus aureus and Escherichia coli. |
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| کلیدواژه‌های فارسی مقاله |
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| عنوان انگلیسی |
Microbial Quality and Antimicrobial Resistance of Staphylococcus aureus and Escherichia coli Isolated from Traditional Ice Cream in Hamadan City, West of Iran |
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| چکیده انگلیسی مقاله |
Results The count of Enterobacteriaceae (89.47%), mold and yeast (50%), coliform (40.35%) and TBC (28.07%) of samples was higher than Iran’s standard. Salmonella was not found in all samples. The prevalence of Staphylococcus aureus and Escherichia coli was confirmed in 50% and 37.72% of samples, respectively. Collected Escherichia coli had the highest antibiotic resistance to ampicillin 67.44%, nalidixic acid 39.53% and co-amoxyclav 37.21%. Staphylococcus aureus showed a higher antibiotic resistance to penicillin (82.46% of isolates) and oxacillin (38% of isolates). Conclusions The results showed high contamination levels of traditional ice cream with spoilage and pathogenic microorganisms as well as considerable resistance of isolated Staphylococcus aureus and Escherichia coli to common antibiotics. Therefore, good hygienic practice during processing and personal hygiene should be considered to improve the quality of ice cream. In addition, it is necessary that the regulatory authorities carry out more control on the production centers of traditional ice cream. Background Foodborne diseases are one of the most major public health concerns in the world. Ice cream flavors, especially the traditional ones, have a high potential for the transmission of the pathogenic bacteria. Objectives The aim of the current study is to investigate the microbiological status and antibiotic resistance of Escherichia coli and Staphylococcus aureus isolated from traditional ice cream. Methods A total of 114 traditional ice creams were randomly collected from retail stores in Hamadan, Iran. Samples were investigated for the total bacteria count (TBC) and contamination with the coliform, Enterobacteriaceae and Salmonella as well as the prevalence and antibiotic resistance of Staphylococcus aureus and Escherichia coli. |
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| کلیدواژه‌های انگلیسی مقاله |
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| نویسندگان مقاله |
صباح قدیمی | sabah ghadimi
student research center, hamadan university of medical sciences, hamadan, iran
سازمان اصلی تایید شده: دانشگاه علوم پزشکی همدان (Hamadan university of medical sciences)
علی حشمتی | ali heshmati
nutrition health research center, hamadan university of medical sciences, hamadan, iran; nutrition health research center, hamadan university of medical sciences, hamadan, iran. tel 98-8138381821, fax 98-38381822
سازمان اصلی تایید شده: دانشگاه علوم پزشکی همدان (Hamadan university of medical sciences)
مهدی عزیزی شفا | mehdi azizi shafa
food and drug laboratory, hamadan university of medical science, hamadan, iran
مجید نوش کام | majid nooshkam
department of food science and engineering, university college of agriculture and natural resources, university of tehran, karaj, iran
سازمان اصلی تایید شده: دانشگاه تهران (Tehran university)
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| نشانی اینترنتی |
http://www.ajcmicrob.com/index.php?page=article&article_id=39781 |
| فایل مقاله |
فایلی برای مقاله ذخیره نشده است |
| کد مقاله (doi) |
10.17795/ajcmi.39781 |
| زبان مقاله منتشر شده |
fa |
| موضوعات مقاله منتشر شده |
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| نوع مقاله منتشر شده |
research-article |
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