Volume 11, Issue 1 (2025)
IEM 2025, 11(1): 0-0 |
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Rezaei A, Bina S, Moezi P, Khalili N, Hosseini Sarbasi M, Raee M J et al . Risk Assessment and Antibiotic Resistance of Microbial Contaminants Isolated from Traditional and Industrial Ice creams in Shiraz City. IEM 2025; 11 (1)
URL: http://iem.modares.ac.ir/article-4-74681-en.html
URL: http://iem.modares.ac.ir/article-4-74681-en.html
Aliakbar Rezaei1 
, Samaneh Bina2 , Parichehr Moezi1 , Nazanin Khalili1 , Masoud Hosseini Sarbasi1 , Mohammad Javad Raee3 , Marzieh Rashedinia * 4
, Samaneh Bina2 , Parichehr Moezi1 , Nazanin Khalili1 , Masoud Hosseini Sarbasi1 , Mohammad Javad Raee3 , Marzieh Rashedinia * 4
1- Food and Drug Administration, Shiraz University of Medical Sciences, Shiraz, Iran
2- Department of biology, Marvdasht branch, Islamic Azad University, Marvdasht, Iran
3- Center for Nanotechnology in Drug Delivery, Shiraz University of Medical Sciences, Shiraz, Iran
4- Department of Pharmacology and Toxicology, Faculty of Pharmacy, Shiraz University of Medical Sciences, Shiraz, Iran ,Rashedinia@sums.ac.ir
2- Department of biology, Marvdasht branch, Islamic Azad University, Marvdasht, Iran
3- Center for Nanotechnology in Drug Delivery, Shiraz University of Medical Sciences, Shiraz, Iran
4- Department of Pharmacology and Toxicology, Faculty of Pharmacy, Shiraz University of Medical Sciences, Shiraz, Iran ,
Abstract: (193 Views)
Background: Dairy products are considered as some staple food rich in nutrients. Among dairy products, ice cream is one of the most attractive and popular products. The popularity of ice cream is due to its great taste and unique texture. Considering the prevalence of traditional ice cream consumption in Iran and the risk of microbial contamination of these products, the microbial quality of industrial and traditional ice creams in Fars province was evaluated and compared.
Materials & Methods: A total of 470 ice cream samples were tested to determine total viable count (TVC), total coliform count (TCC), and the presence of fungi. Biochemical properties and antibiotic sensitivity of isolated bacteria were investigated.
Findings: TVC in all industrial ice cream samples was lower than the limit specified by the national standard of Iran. Coliform levels in 37% (n=100) of traditional and 1.5% (n=3) of industrial ice cream samples were higher than the permissible limit. Furthermore, 74.8 and 40% of traditional samples contained Escherichia coli and fungi and mold, respectively. Antibiogram results showed that the highest antibiotic resistance of the isolates was related to ampicillin and trimethoprim/sulfamethoxazole.
Conclusion: Traditional ice creams are highly contaminated with microbial agents resistant to two or more drugs, which poses great risks for the consumers of these products, especially children. Therefore, it is necessary to implement appropriate hygiene practices to increase the safety of ice creams. Alerting people about the risks of foodborne diseases could significantly help prevent such diseases.
Materials & Methods: A total of 470 ice cream samples were tested to determine total viable count (TVC), total coliform count (TCC), and the presence of fungi. Biochemical properties and antibiotic sensitivity of isolated bacteria were investigated.
Findings: TVC in all industrial ice cream samples was lower than the limit specified by the national standard of Iran. Coliform levels in 37% (n=100) of traditional and 1.5% (n=3) of industrial ice cream samples were higher than the permissible limit. Furthermore, 74.8 and 40% of traditional samples contained Escherichia coli and fungi and mold, respectively. Antibiogram results showed that the highest antibiotic resistance of the isolates was related to ampicillin and trimethoprim/sulfamethoxazole.
Conclusion: Traditional ice creams are highly contaminated with microbial agents resistant to two or more drugs, which poses great risks for the consumers of these products, especially children. Therefore, it is necessary to implement appropriate hygiene practices to increase the safety of ice creams. Alerting people about the risks of foodborne diseases could significantly help prevent such diseases.
Article Type: Original Research |
Subject:
Bacteriology
Received: 2024/04/14 | Accepted: 2024/12/9 | Published: 2025/02/22
Received: 2024/04/14 | Accepted: 2024/12/9 | Published: 2025/02/22
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