Salmonella and Escherichia coli contamination in samosas presented in Sistan and Baluchestan province and antibiotic resistance of isolates
Subject Areas :
Food Hygiene
M.A. Heidarzadi
1
,
M. Rahnama
2
,
M. Alipoureskandani
3
,
D. Saadati
4
,
A. Afsharimoghadam
5
1 - Ph.D. student in Food Hygiene, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran
2 - Associate Professor, Department of Food Hygiene, Faculty of veterinary medicine, University of Zabol, Zabol, Iran
3 - Associate Professor, Department of Food Hygiene, Faculty of veterinary medicine, University of Zabol, Zabol, Iran
4 - Associate Professor, Department of Food Hygiene, Faculty of veterinary medicine, University of Zabol, Zabol, Iran
5 - Instructor. Department of Food Hygiene, Faculty of veterinary medicine, University of Zabol, Zabol, Iran
Received: 2021-08-24
Accepted : 2021-10-16
Published : 2021-06-22
Keywords:
Sistan And Baluchestan,
Antibiotic resistance,
Pathogen,
Samosa,
Street foods,
Abstract :
Salmonella and Escherichia coli are major food contaminants. The presence of these microorganisms in food and their entry into the human body cause gastroenteritis. This study aimed to evaluate the contamination of Salmonella and E. coli in samosas presented in Sistan and Baluchestan province and the antibiotic resistance of the isolates. A total of 104 samples, including mushroom, chicken, meat, and vegetable samosas, were randomly obtained from different regions of Sistan and Baluchestan province. The results showed that 45 (43.3%) and 13 (12.5%) were contaminated with Salmonella and E. coli, respectively. Salmonella isolates had the highest resistance to ampicillin (77%), imipenem (59%), and ciprofloxacin (41%). In the case of E. coli, the highest resistance was observed in imipenem (77%), ampicillin (46%), and tetracycline (38%). It was concluded that the prevalence of Salmonella and E. coli in samosas presented in Sistan and Baluchestan province was so high. Therefore, training food staff for observing hygienic principles in all stages is essential.
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Strachan, N.J., Doyle, M.P., Kasuga, F., Rotariu, O. and Ogden, I.D. (2005). Dose response modelling of Escherichia coli O157 incorporating data from foodborne and environmental outbreaks. International Journal of Food Microbiology, 103(1): 35-47.
Suman U., Purnima S, Ram C., Naveen A. (2017). Microbiological assessment and hazardous effect of ready-to-eat foods presented for sale in Lucknow city, India. African Journal of Food Science, 10: 346-352.
Tavakoli, H.R., and Riazipour, M. (2008). Microbial quality of cooked meat foods in Tehran University’s restaurants. Pakistan Journal of Medical Science, 24(4): 595-599.
Thunberg, R.L., Tran Bennett, R.W., Matthews, R.N. and Belay, N. (2002). Microbial evaluation of selected fresh produce obtained at retail market. Food Protection, 65(4): 677-682.
World Health Organization (WHO), (1996). Guidelines for Strengthening a National Food Safety Program. Geneva.
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_||_
Baldursson, S. and Karanis, P. (2011). Waterborne transmission of protozoan parasites: review of worldwide outbreaks–an update 2004–2010. Water Research; 45(20): 6603-6614.
Barnhart, H.M. (1991). Prevalence of Salmonella Enteritidis and other serovars in ovaries of layer hens at time of slaughter. Journal of Food Protection, 54(7): 488-497.
Borji, A., Zahedani, S.S. and Morad A.V. (2001) Escherichia coli drug resistance isolated from urinary tract infections. ZUMS Journal, 9(37): 28-32. [In Persian]
Broner, S., Torner, N., Dominguez, A., Martínez, A. and Godoy, P. (2010). The working group for the study of outbreaks of acute gastroenteritis in Cataloniathe. Sociodemographic inequalities and outbreaks of foodborne diseases: an ecologic study. Food Control, 21(6): 947-951.
Chapman, B., Eversley, T., Fillion, K., MacLaurin, T., and Powell, D. (2010). Assessment of food safety practices of food service food handlers: Testing a communication intervention. Journal of Food Protection, 73(6): 1101-1107.
Dawson, R.J. and Canet, C. (1991). International activities in street foods. Food Control, 2(3): 135-139.
Do Prado, D.B., Bettoni, A.P., Correa, V.A. and De Abreu Filho, B.A. (2015). Practice of hand hygiene in a university dining facility. Food Control, 57: 35-40.
Evans, M.R., Salmon, R.L., Nehaul, L., Mably, S., Wafford, L., Nolan-Farrel, M.Z. et al. (1999). An outbreak of Salmonella typhimurium DT170 associated with Kebab meat and yogurt relish. Epidemiology & Infection, 122(3): 377-383.
Gaikwad, S.T, Saxena, V., Kamble, D.B. and Upadhyay, A. (2017). Assessment of microbial load of fasting foods available in street side, mid-level restaurants and high-level restaurants during Navratri. International Journal of Current Microbiology and Applied Sciences, 6(2): 1484-1495.
Ghannadan, M., Akbari, N. and Soltan Dallal, M.M. (2014). Determining the frequency of Salmonella serotyping in unpasteurized cream samples in Hamadan and their antibiotic resistance pattern. Medical Laboratory Journal, 8(53): 34-43. [In Persian]
Hoveidamanesh, S., Nematollahi, S.H., and Hollkoeinaeini, K. (2017) Investigation of a foodborne outbreak in student living in the dormitory of Iran university of medical science. Case –witness. Epidemiology Iran, 283-290. [In Persian]
International Organization of Standardization Microbiology of Food and Animal Feeding Stuffs: Horizontal Method for the Detection of Salmonella (2003). ISO 6579.
Jain, S., and Khety, Z., (2012). Changing antimicrobial resistance pattern of isolates from an ICU over a 2-year period. Journal of Association Physicians India, 60: 8-28.
Jones, F.T., Axtell, R.C., Rives, D.V., Scheideler, S.E, Tarver, F.R., Walker, R.L., et al. (1991). A Survey of Campylobacter jejuni contamination in modern broiler production and processing systems. Journal of Food Protection, 54(4): 259-262.
Jorgensen, F., Bailey, R., Williams, S., Henderson, P., Wareing, D.R. and Bolton, F.J. (2002) Prevalence and numbers of Salmonella and Campylobacter spp. on raw whole chickens in relation to sampling methods. International Journal of Food Microbiology, 76(1-2): 151-164.
Keeratipibul, S., Laovittayanurak, T., Pornruangsarp, O., Chaturongkasumrit, Y., Takahashi, H. and Techaruvichit, P. (2017). Effect of swabbing techniques on the efficiency of bacterial recovery from food contact surfaces. Food Control, 77: 139-144.
Linnan, M.J., Mascola, L., Lou, X.D., Goulet, V., May, S., Salminen, C., Hird, D.W., Yonekura, M.L., Hayes, P., Weaver, R. and Audurier, A., (1988). Epidemic listeriosis associated with Mexican-style cheese. North England Journal of Medicine, 319(13): 823-828.
Madani, Sh., Khazaee, S., Kanani, M. and Shahi, M. (2008). Antibiotic resistance pattern of E. coli isolated from urine culture in Imam Reza Hospital Kermanshah. Journal of Kermanshah University of Medical Sciences, 12(3): 2532. [In Persian]
Mahon, C.R., Lehman, D.C., and Manuselis J.G. (2010). Textbook of Diagnostic Microbiology. 4th edition. W.B. Saunders Company, Philadelphila, USA, pp. 335-350.
Manoharan, A., Pai, R., Sankar, V., Thomas, K. and Lalita, M.K. (2003). Comparison of disk diffusion & E. test methods with agar dilution for antimicrobial susceptibility testing of Haemophilus influenzae. Indian Journal of Medicinal Research, 117: 81-87.
Masiha, A., pahlavani M., Eisazadeh, KH, and Asadi, F. (2015). Study of microbial quality of food samples collected from East Gilan region, Food Microbiology; 2(1): 27-32. [In Persian]
Moyo, S.J., Maselle, S.Y., Matee, M.I. and Longeland, N. (2007). Identification of diarrheagenic Escherichia coli isolated from infants and children in Dar es Salam, Tanzania. BMC Infectious Diseases; 7 (92): 1471-2334.
Nataro, J.P. and Kaper, J.B. (1998). Diarrheagenic Escherichia coli. Microbial. Reviews.11: 142-201.
Niki, K., Uma, P. and Jyoti, P. (2016). Microbiological assessment of ethnic street foods of the Himalayas. Journal of Ethnic Foods. 3: 235-241.
Nolan, L.K., Barnes, H.J., Vaillancourt, J.P., Abdul-Aziz, T. and Logue, C.M. (2013). Colibacillosis. 13th edition, Wiley-Blackwell, Massachusetts, pp. 751-807.
Osaili, T.M., Jamous, D.O., Obeidat, B.A., Bawadi, H.A., Tayyem, R.F. and Subih, H.S. (2013). Food safety knowledge among food workers in restaurants in Jordan. Food Control, 31(1): 145-150.
Otomo, Y., Abe, K., Odagiri, K., Shiroto, A., Takatori, K. and Hara-Kudo, Y. (2007). Detection of Salmonella in spent hens and eggs associated with foodborne infections. Avian Diseases; 51(2):578-83.
Ranjbaran, M., Zolfaghari, M., Japoni-Nejad, A., Amouzandeh-Nobaveh, A., Abtahi, H., et al. (2013). Molecular investigation of integrons in Escherichia coli and Klebsiella pneumoniae isolated from urinary tract infections. Journal of Mazandaran University of Medical Sciences; 23(105): 20-27. [In Persian]
Soltan Dallal, M.M., Khalilian, M., Masoumi Asl, H., Bakhtiari, R., Davoodabadi, A., Sharifi Yazdi, M.K., et al., (2016). Molecular epidemiology and antimicrobial resistance of Salmonella spp. isolated from resident patients in Mazandaran province, Northern Iran. Journal of Food Quality and Hazards Control, 3(4): 146-151.
Soltan Dallal, M.M., Taremi, M., Modarressi, Sh., Zolfagharian, K., Zolfagharian, K. and Zali, M.R. (2007). Determining the prevalence of Salmonella serotypes obtained from meat & chicken samples and their antibiotic resistance pattern in Tehran. Pajoohandeh. 12(3): 245-252. [In Persian].
Strachan, N.J., Doyle, M.P., Kasuga, F., Rotariu, O. and Ogden, I.D. (2005). Dose response modelling of Escherichia coli O157 incorporating data from foodborne and environmental outbreaks. International Journal of Food Microbiology, 103(1): 35-47.
Suman U., Purnima S, Ram C., Naveen A. (2017). Microbiological assessment and hazardous effect of ready-to-eat foods presented for sale in Lucknow city, India. African Journal of Food Science, 10: 346-352.
Tavakoli, H.R., and Riazipour, M. (2008). Microbial quality of cooked meat foods in Tehran University’s restaurants. Pakistan Journal of Medical Science, 24(4): 595-599.
Thunberg, R.L., Tran Bennett, R.W., Matthews, R.N. and Belay, N. (2002). Microbial evaluation of selected fresh produce obtained at retail market. Food Protection, 65(4): 677-682.
World Health Organization (WHO), (1996). Guidelines for Strengthening a National Food Safety Program. Geneva.
Zakeri A. Samosa. (2010). Fifth Edition. Hafez International Publications. 10-20.
