Studying the prevalence of Escherichia coli, Staphylococcus aureus and Salmonella in water, fruit juice and traditional ice creams offered in Qom city, Iran
Subject Areas : Journal of Quality and Durability of Agricultural Products and Food Stuffs
Seyed erfan Hosseini nasab
1
,
Ebrahim Rahimi
2
,
Najmeh Vahed dehkordi
3
1 - M.S, Department of Food Hygiene, Shahrekord Islamic Azad University, Shahrekord, Iran
2 - Professor, Department of Food Hygiene, Shahrekord Islamic Azad University, Shahrekord, Iran
3 - PhD, Department of Food Hygiene, Shahrekord Islamic Azad University, Shahrekord, Iran
Keywords: food, Escherichia coli, Staphylococcus aureus, biological food, Salmonella,
Abstract :
Background and purpose: pathogenic bacteria in food are the cause of many infections and food poisoning. The prevalence of bacterial contamination is high in developing countries, and Staphylococcus aureus, Salmonella and Escherichia coli account for the highest amount of food contamination; Therefore, the aim of this study is to investigate the prevalence of Escherichia coli, Staphylococcus aureus and Salmonella in water, fruit juice and traditional ice creams offered in Qom city, Iran.Research method: In the present study, 300 samples, including 100 water samples, 100 fruit juice samples, and 100 traditional ice cream samples, were taken from supply centers, sampled and transferred to the food hygiene laboratory of Shahrekord Azad University. SPSS version 26 statistical software and Kai-Hat statistical test were used for data analysis. A significant level (P<00.05) was considered.Findings: The results showed that out of 300 studied samples, 170 samples were infected with pathogenic microorganisms. In this way, the amount of Escherichia coli, Staphylococcus aureus and Salmonella contamination in water was 1, 16 and 2 samples, in traditional fruit juice 8, 46 and 26 samples and in traditional ice cream 8, 59 and 28 samples.Conclusion: According to the present results, it is necessary to refrain from consuming traditional fruit juice and traditional ice cream in centers that have unfavorable health conditions and to use purified water, and if there is no purified water before Boiled water should be consumed to prevent food-borne diseases.
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