List of Articles Ready-to-eat foods

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  1 - Occurrence of diarrhea-causing Escherichia coli pathotypes from ready-to-eat foods
  R. Al-Zubaidi N. Fallah A. Jamshidi
  10.30495/jfh.2022.1961380.1360
  Diarrheal strains of Escherichia coli (DEC) are common pathogens that cause acute intestinal diseases in humans through the consumption of contaminated food. The present study was conducted on 240 samples including strudel, pizza, sandwiches, and salad. E More

  Diarrheal strains of Escherichia coli (DEC) are common pathogens that cause acute intestinal diseases in humans through the consumption of contaminated food. The present study was conducted on 240 samples including strudel, pizza, sandwiches, and salad. E. coli was isolated by conventional culture tests and confirmed by PCR (using uidA gene). Out of 240 samples, 123 isolates (51.25%) were found positive as E. coli. Amongst 103 isolates (42.9%) contained no pathogenic genes. 11 isolates (4.6%) were identified as EPEC, 5 isolates (2%) as EHEC, 2 isolates (0.8%) as EAEC. ETEC and EIEC were not detected in any of the samples. Due to the contamination of ready-to-eat food samples with intestinal pathogenic pathotypes, continuous monitoring of the field of ready-to-eat food is suggested. Manuscript profile
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  2 - Prevalence, Antibiotic Resistance Pattern, and Frequency of Enterotoxin Coding Genes in Methicillin-Resistant Staphylococcus aureus Isolates Isolated from Some Ready-to-Eat Foods
  Manouchehr Momeni shahraki S. Siavash Saei-Dehkordi Zahra Hemati
  10.30495/jfm.2023.1989912.1824
  Methicillin-resistant Staphylococcus aureus (MRSA) has emerged as a significant pathogen to induce food poisoning in humans. This bacterium possesses the ability to produce heat-resistant enterotoxins. This investigation examined the prevalence, antibiotic resistance pa More

  Methicillin-resistant Staphylococcus aureus (MRSA) has emerged as a significant pathogen to induce food poisoning in humans. This bacterium possesses the ability to produce heat-resistant enterotoxins. This investigation examined the prevalence, antibiotic resistance patterns, and frequency of enterotoxin coding genes in MRSAisolates obtained from ready-to-eat foods. One hundred and twenty-five samples of ready-to-eat food were collected and transported to the laboratory on ice. Staphylococcus aureus was isolated using microbial culture, and MRSAisolates were confirmed using cefoxitin and oxacillin discs. The antibiotic resistance patterns and frequency of enterotoxin coding genes were determined through disc diffusion and PCR methods, respectively. The prevalence of MRSAwas 68.42%, 66.66%, 62.5%, and 28.57% in pounded kebab, grilled chicken, hamburger, and sausage samples, respectively. Methicillin-resistant Staphylococcus aureus strains exhibited the highest resistance to penicillin (100%), doxycycline (80.64%), tetracycline (77.41%), and erythromycin (70.96%). The isolates exhibited the lowest resistance against vancomycin and rifampin (22.58%). The prevalence of enterotoxin genes, SEA and SEG, was reported as 58.06% and 61.29%, respectively. The simultaneous presence of multiple enterotoxin coding genes and resistance to various antibiotics in MRSAstrains isolated from ready-to-eat food samples highlights a significant health concern within this food category. Preventing the indiscriminate use of antibiotics can mitigate the risk of methicillin-resistant enterotoxin-producing Staphylococcus aureus in ready-to-eat foods. Manuscript profile