Prevalence of contamination of sandwiches with pathogenic microorganisms and antibiotic resistance of isolates in Kermanshah city, Iran.

Abstract

Meat products are one of the suppliers of human food needs, and like other food products, they have special nutritional values. If these products are contaminated with pathogenic microorganisms, they cause gastroenteritis in humans. The purpose of the present study is the prevalence of contamination of sandwiches with pathogenic microorganisms and the antibiotic resistance of isolates in Kermanshah, Iran. A number of 210 samples, including ready-made sandwiches, sauces and salads, were taken from the supply centers of these products and transferred to the laboratory of Kermanshah University of Medical Sciences and according to the standard instructions, to identify the microorganisms of Escherichia coli, Salmonella, Clostridium, coliform, Mold and yeast, Bacillus cereus, Staphylococcus aureus and Yersinia enterocolitica were evaluated. Antibiotic resistance of isolates was evaluated by disk diffusion method. The results showed that the highest contamination was related to mold and yeast (83.64 percent), Staphylococcus aureus (42.71 percent), Salmonella (32.1 percent), and Escherichia coli (27.8 percent). Clostridium perfringens (13.3), Yersinia enterocolitica (5.25) and Bacillus cereus (3.94). Also, the results showed that the most contaminated food items are salad (43.81 percent), sauce (42.38 percent), traditional hamburger (36.48 percent), samosa (32.85 percent), falafel (24.28 percent), respectively. percent), sausage (24.12 percent) and sausage (13.9 percent). The high and alarming prevalence of bacterial contamination as well as the antibiotic resistance of isolates in sandwiches is a warning to apply accurate and quick health monitoring to these products.

Keywords

• antibiotic resistance
• food
• sandwich
• pathogenic microorganisms