شیوع آلودگی ساندویچ‌های عرضه شده به میکروارگانیسم‌های پاتوژن و مقاومت آنتی‌بیوتیکی جدایه‌ها در شهرستان کرمانشاه، ایران

محورهای موضوعی : بهداشت مواد غذایی

محمدامین حیدرزادی ¹ , نادیا ایازی ² , نجمه واحد دهکردی ³ , محسن کرمی ⁴ , سیده‌خدیجه احمدی ⁵ , سیدعرفان حسینی‌نسب ⁶

1 - دانشجوی دکترای تخصصی بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شهرکرد، شهرکرد، ایران
2 - دانش‌آموخته میکروبیولوژی، گروه زیست‌شناسی، واحد سنندج، دانشگاه آزاد اسلامی، سنندج، ایران
3 - دانشجوی دکترای تخصصی بهداشت مواد غذایی، گروه بهداشت مواد غذایی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران
4 - دانش‌آموخته میکروبیولوژی، گروه زیست‌شناسی، واحد سنندج، دانشگاه آزاد اسلامی، سنندج، ایران
5 - دانشجوی دکترای تخصصی بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شهرکرد، شهرکرد، ایران
6 - دانش‌آموخته بهداشت مواد غذایی، گروه بهداشت مواد غذایی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران

تاریخ دریافت : 1402/05/28 تاریخ پذیرش : 1402/09/18 تاریخ انتشار : 1402/07/01

کلید واژه: مقاومت آنتی‌بیوتیکی, مواد غذایی, ساندویچ, میکروارگانیسم‌های پاتوژن,

چکیده مقاله :

فرآورده های گوشتی یکی از تامین کنندگان نیازهای غذایی بشر هستند و مانند سایر مواد غذایی دارای ارزش های تغذیه ای خاص می باشند. این فرآورده ها در صورت آلوده بودن به میکروارگانیسم های بیماری زا، مسبب ایجاد گاستروانتریت در انسان می شود. هدف از مطالعه حاضر شیوع آلودگی ساندویچ های عرضه شده به میکروارگانیسم های پاتوژن و مقاومت آنتی بیوتیکی جدایه ها در شهرستان کرمانشاه، ایران بود. تعداد210 نمونه شامل ساندویچ های آماده، سس و سالاد از مراکز عرضه این محصولات نمونه گیری و به آزمایشگاه دانشگاه علوم پزشکی شهرستان کرمانشاه انتقال و طبق دستورالعمل های استاندارد، جهت شناسایی میکروارگانیسم های اشرشیاکلای، سالمونلا، کلستریدیوم، کلی فرم، کپک و مخمر، باسیلوس سرئوس، استافیلوکوکوس اورئوس و یرسینیا انتروکولیتیکا مورد ارزیابی قرار گرفتند. مقاومت آنتی بیوتیکی جدایه ها به روش Disk diffusion ارزیابی شد. نتایج نشان داد که بیشترین آلودگی به ترتیب مربوط به کپک و مخمر (64/83 درصد)، استافیلوکوکوس اورئوس (71/42 درصد)، سالمونلا (1/32 درصد)، اشرشیاکلای (8/27) بود. کلستریدیوم پرفرنجنس (3/13)، یرسینیا انتروکولیتیکا (25/5) و باسیلوس سرئوس (94/3) بود. همچنین نتایج نشان داد که بیشترین ماده غذایی آلوده به ترتیب برای سالاد (81/43 درصد)، سس (38/42 درصد)، همبرگر سنتی (48/36 درصد)، سمبوسه (85/32 درصد)، فلافل (28/24 درصد)، کالباس (12/24 درصد) و سوسیس (9/13 درصد) بود. شیوع بالا و نگران کننده آلودگی های باکتریایی و همچنین مقاومت آنتی بیوتیکی جدایه ها در ساندویچ ها، زنگ خطری جهت بکارگیری نظارت های دقیق و سریع بهداشتی به این محصولات است.

چکیده انگلیسی:

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.

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