Volume 11, Issue 1 (2025)
IEM 2025, 11(1): 33-41 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
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) :33-41
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: (410 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
References
1. Samir H, Younis W, Sultan S, Abd El-Azeem M. Isolation of Staphylococcus aureus from ice-cream samples. J Vet Anim Res. 2018;1(2):204-10.
2. Lilian A, Njue LG, Abong GO. Prevalence of common microbiological pathogen contamination in processed milk and milk products in Nairobi county, Kenya. Asian Food Sci J. 2023;22(12):23-31.
https://doi.org/10.9734/afsj/2023/v22i12687 [DOI:10.9734/afsj/2023/v22i12688]
3. Badr MS. Isolation and characterization of bacteria isolated from ice cream samples in Hyderabad, India. J Pure Appl Microbiol. 2018;12(4):2275-82. [DOI:10.22207/JPAM.12.4.68]
4. Mohammed S, Wartu J, Akpami J. Bacteriological quality assessment of ice cream sold in selected eateries within Kaduna metropolis. Sci World J. 2019;14(1):111-8.
5. Rahman M, Rana J, Ferdoush Z, Sultana A, Hossan M. Physicochemical and microbiological studies of various brands of vanilla ice cream manufactured in Bangladesh. Int J Res Innov Appli Sci. 2024;9(3):441-7. [DOI:10.51584/IJRIAS.2024.90340]
6. Alsagher MR. Evaluation of bacteriological quality of packed ice creams sold in retail stores in Tripoli city, Libya. Sch Acad J Pharm. 2021;1:19-23. [DOI:10.36347/sajp.2021.v10i01.004]
7. Legassa O. Ice cream nutrition and its health impacts. Acad Res J Agri Sci Res. 2020;8(3):189-99.
8. Homayouni A, Javadi M, Ansari F, Pourjafar H, Jafarzadeh M, Barzegar A. Advanced methods in ice cream analysis: A review. Food Anal Methods. 2018;11(11):3224-34. [DOI:10.1007/s12161-018-1292-0]
9. de Amarante VC, Bohm BC, Colling LB, Rockenbach C, Pereira SB, Bruhn FRP. Microbiological quality of artisanal and industrial ice creams sold in the south of Rio Grande do Sul. Res Soc Dev. 2021;10(1):e57510111744. [DOI:10.33448/rsd-v10i1.11744]
10. Ansari N, Mahmoudi R, Yaseri M, Khosravizadeh O, Shariatifar N, Shahsavari S. Prevalence of Staphylococcus aureus in traditional ice cream in Iran: A systematic review and meta-analysis. J Chem Health Risks. 2023;13(2):219-30.
11. Nalbone L, Vallone L, Giarratana F, Virgone G, Lamberta F, Marotta SM, et al. Microbial risk assessment of industrial ice cream marketed in Italy. Appl Sci. 2022;12(4):1988. [DOI:10.3390/app12041988]
12. Hassanzadazar H, Abdollahi R, Haj Gholizadeh G, Dalir Rad M, Mehdizadeh T. Investigating of the bacteriological contamination in traditionally manufactured ice creams in Urmia city. Food Hyg. 2012;2(1):1-9.
13. Emami S, Akya A, Hossain Zadeh A, Barkhordar S. Bacterial contamination of traditional ice creams in Kermanshah in 2008. Iran J Med Microbiol. 2013;7(2):59-62.
14. Yan L, Pei X, Miao J, Li Y, Yang S, Peng Z, et al. Surveillance and examination of microbial contamination in ice cream in China. Food Qual Saf. 2022;6:fyac047. [DOI:10.1093/fqsafe/fyac047]
15. Akbaş P. Assessment of microbial quality of local and packaged ice creams. Osmaniye Korkut Ata Üniv. 2023;6(Ek Sayı):138-51. [DOI:10.47495/okufbed.1203728]
16. Boukharouba A, González A, García-Ferrús M, Ferrús MA, Botella S. Simultaneous detection of four main foodborne pathogens in ready-to-eat food by using a simple and rapid multiplex PCR (mPCR) assay. Int J Environ Res Public Health. 2022;19(3):1031. [DOI:10.3390/ijerph19031031] [PMID] []
17. Abolhasannezhad M, Sharifzadeh G, Naseri K, Abedi A, Yosefi S, Nakhaei A. Prevalence of microbial contamination of traditional ice-creams in ice-cream supplier trade units in Birjand in 2015. J Birjand Univ Med Sci. 2017;24(1):73-8.
18. Salehian M, Salehifar E, Esfahanizadeh M, Karimzadeh L, Rezaei R, Molanejad M. Microbial contamination in traditional ice cream and effective factors. J Mazandaran Univ Med Sci. 2013;23(99):18-33.
19. Yaman H, Elmali M, Ulukanli Z, Tuzcu M, Genctav K. Microbial quality of ice cream sold openly by retail outlets in Turkey. Rev Med Vet. 2006;157(10):457-62.
20. Sohel M, Akter M, Hasan M, Mahmud S, Islam MJ, Islam A, et al. Antibiotics resistance pattern of foodborne bacteria isolated from ice cream in Bangladesh: A multidisciplinary study. J Food Qual. 2022;2022(1):5016795.. [DOI:10.1155/2022/5016795]
21. Mohammadzadeh KR, Fardin M, Abri R. Evaluation of microbial quality of traditional ice cream sold in East Azerbaijan province. J Comp Pathol. 2021;17(4):3349-54.
22. Kavaz Yüksel A, Yüksel M. Determination of certain microbiological quality characteristics of ice cream, detection of Salmonella by conventional and immunomagnetic separation methods and antibiotic susceptibility of Salmonella spp. isolates. J Food Saf. 2015;35(3):385-94. [DOI:10.1111/jfs.12186]
23. Ghadimi S, Heshmati A, Shafa MA, Nooshkam M. Microbial quality and antimicrobial resistance of Staphylococcus aureus and Escherichia coli Isolated from traditional ice cream in Hamadan city, west of Iran. Avicenna J Clin Microbiol Infect. 2016;4(1):e39781. [DOI:10.17795/ajcmi.39781]
24. Jadhav A, Raut P. Evaluation of microbiological quality of ice creams marketed in Kolhapur city, Maharashtra, India. Int J Curr Microbiol Appl Sci. 2014;3(9):78-84.
25. Ambily R, Beena A. Bacteriological quality of icecream marketed in Thrissur town, Kerala, India. Vet World. 2012;5(12):738-41. [DOI:10.5455/vetworld.2012.738-741]
26. Gundogan N, Avci E. Occurrence and antibiotic resistance of Escherichia coli, Staphylococcus aureus, and Bacillus cereus in raw milk and dairy products in Turkey. Int J Dairy Technol. 2014;67(4):562-9. [DOI:10.1111/1471-0307.12149]
27. Moezi P, Bahador N, Baseri Salehi M. Serological typing of isolated Escherichia coli from traditional food and their evaluation of antibiotic resistant pattern. Med Sci J Islamic Azad Univ Tehran Med Branch. 2015;25(4):269-76.
28. El-Sharef N, Ghenghesh KS, Abognah YS, Gnan SO, Rahouma A. Bacteriological quality of ice cream in Tripoli, Libya. Food Control. 2006;17(8):637-41. [DOI:10.1016/j.foodcont.2005.04.001]
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |