Volume 22, Issue 73 (9-2021)
Zanko J Med Sci 2021, 22(73): 36-46 |
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Sharifi Soltani M, Bozorgi A. Evaluation of infection of traditional ice creams with Salmonella, Staphylococcus aureus and coliforms and determination of their antibiotic resistance. Zanko J Med Sci 2021; 22 (73) :36-46
URL: http://zanko.muk.ac.ir/article-1-572-en.html
URL: http://zanko.muk.ac.ir/article-1-572-en.html
Assistant Professor of Microbiology, Department of Veterinary, Babol Branch, Islamic Azad University, Babol, Iran.
Abstract: (1142 Views)
Background and Aim: Consumption of ice cream contaminated with microbes causes various diseases. The survey and screening of this product is important for the presence of various microbes, so this study was performed to investigate the contamination of traditional ice cream.
Materials and Methods: From three cities of Bandar Torkaman, Gorgan and Kordkuy, 20 separate samples and a total of 60 samples of traditional ice cream were collected. Detection of Staphylococcus aureus, Salmonella and coliforms was performed by microbiological phenotypic tests including culture on culture media of each bacterium and catalase, oxidase and coagulase tests. Antibiotic susceptibility was determined by disk diffusion method and according to the instructions of the Clinical and Laboratory Standards Institute 2018, the statistical method was performed with SPSS 16 software and Chi-square test (X2) (p≤0.05).
Results: The highest contamination of samples in Bandar Torkaman was to Salmonella and coliforms (60% each), in Gorgan and also in Kordkuy was to coliforms (90% and 80%, respectively). 100% of isolated Salmonella species in all three cities were resistant to doxycycline. There was a significant difference between antibiotic resistances of bacteria isolated from ice cream samples taken from cities (p≤0.05).
Conclusion: Bacterial contamination and antibiotic resistance were present in traditional ice cream samples received from the studied cities. Careful control and treatment of contaminants in traditional ice cream factories is essential.
Materials and Methods: From three cities of Bandar Torkaman, Gorgan and Kordkuy, 20 separate samples and a total of 60 samples of traditional ice cream were collected. Detection of Staphylococcus aureus, Salmonella and coliforms was performed by microbiological phenotypic tests including culture on culture media of each bacterium and catalase, oxidase and coagulase tests. Antibiotic susceptibility was determined by disk diffusion method and according to the instructions of the Clinical and Laboratory Standards Institute 2018, the statistical method was performed with SPSS 16 software and Chi-square test (X2) (p≤0.05).
Results: The highest contamination of samples in Bandar Torkaman was to Salmonella and coliforms (60% each), in Gorgan and also in Kordkuy was to coliforms (90% and 80%, respectively). 100% of isolated Salmonella species in all three cities were resistant to doxycycline. There was a significant difference between antibiotic resistances of bacteria isolated from ice cream samples taken from cities (p≤0.05).
Conclusion: Bacterial contamination and antibiotic resistance were present in traditional ice cream samples received from the studied cities. Careful control and treatment of contaminants in traditional ice cream factories is essential.
Type of Study: Research |
Subject:
Special
Received: 2021/07/16 | Accepted: 2021/10/4 | ePublished: 2021/09/22
Received: 2021/07/16 | Accepted: 2021/10/4 | ePublished: 2021/09/22
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