year 18, Issue 6 (November - December 2024)
Iran J Med Microbiol 2024, 18(6): 364-373 |
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Namadi M, Mortazavighahi A, Habibi S, Parto F, Allahverdy J, Rashidi N. Evaluating Common Bacterial Contaminants in Handmade Sauces: A Microbiological Study in Tehran Food Preparation and Delivery Centers. Iran J Med Microbiol 2024; 18 (6) :364-373
URL: http://ijmm.ir/article-1-2442-en.html
URL: http://ijmm.ir/article-1-2442-en.html
Mohammadamin Namadi1 
, Alireza Mortazavighahi1 , Sina Habibi1 
, Fereshteh Parto1 , Javad Allahverdy1 , Niloufar Rashidi2
, Alireza Mortazavighahi1 , Sina Habibi1 , Fereshteh Parto1 , Javad Allahverdy1 , Niloufar Rashidi2
1- Department of Medical Laboratory Sciences, Faculty of Allied Medicine, Iran University of Medical Sciences, Tehran, Iran
2- Department of Medical Laboratory Sciences, Faculty of Allied Medicine, Iran University of Medical Sciences, Tehran, Iran ,rashidi.ni@iums.ac.ir
2- Department of Medical Laboratory Sciences, Faculty of Allied Medicine, Iran University of Medical Sciences, Tehran, Iran ,
Abstract: (723 Views)
Background and Objectives: Food hygiene and safety are crucial, especially with growing popularity of fast and street food, which often receive less attention of the health guidelines. Handmade sauces, commonly contaminated during production, pose risks of bacterial diseases. This study aimed to isolate Escherichia coli (E. coli), Salmonella, and Staphylococcus aureus (S. aureus) from different handmade sauces from different regions and evaluate these risks to improve public health standards.
Materials and Methods: Forty-eight samples were collected from food preparation and delivery centers from different districts of Tehran, including the northern, southern, eastern, western and central. All samples, each containing different quantities of handmade sauces were collected in sterile plastic containers and underwent thorough examination using relevant microbiological methods. Real-time PCR was conducted for detection of associated bacteria.
Results: The results revealed that E. coli was present in 5 samples (10.4% of total), while all tested samples were negative for Salmonella spp. Additionally, S. aureus was isolated from 2 samples (4.1% of total). These findings suggest that various types of handmade sauces analyzed are particularly vulnerable to contamination by both E. coli and S. aureus. Moreover, the incidence of E. coli was observed to be higher than that of S. aureus.
Conclusion: Recommendations for assessing the nutritional quality and safety of handmade sauces were developed by comparing current results with existing data. Contamination sources include raw materials, containers, tools, equipment, and poor sanitation. Ensuring quality involves training for hygienic practices, regular microbiological tests, and national monitoring to reduce foodborne illnesses.
Keywords: Escherichia coli, Food Contamination, Handmade Sauce, Salmonella species, staphylococcus aureus
Type of Study: Original Research Article |
Subject:
Food Microbiology
Received: 2024/07/23 | Accepted: 2025/01/12 | ePublished: 2025/01/29
Received: 2024/07/23 | Accepted: 2025/01/12 | ePublished: 2025/01/29
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