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Evaluation of the Bacterial Contamination of the Iranian Currency Notes
S Shekarforoush, E Khajeh Ali, M Zarei,
Volume 1, Issue 2 (3-2009)
Abstract

Background and Objectives:

In many countries, there is a popular belief that the simultaneous

handling of food and money contributes to the incidence of food-related public health incidents.

The objective of this study was to determine the total bacterial count and the presence of food borne

bacterial pathogens on Iranian currency notes, collected from food-related shops.

Materials and Methods: A total of 120 Iranian currency notes, comprising notes in four  denomination (2000, 5000, 10000 and 20000 R) were collected from various food-related shops including, butchery, bakery, confectionary, fast food, ice cream and poultry meat shop. The currency notes were categorized into three groups according to their physical conditions. All currency notes were examined for total bacterial count, Escherichia coli, Staphylococcus aureus, Bacillus cereus, Salmonella and Listeria according to the standard techniques.
Results: The average number of total bacterial count in four denomination of currency notes (2000,  5000, 10000 and 20000 R) were 118.49, 106.32, 69.44 and 220.81 CFU/cm2, respectively. The association between total bacterial count and denomination of the currency was not statistically significant. Of the 120 currency notes on which bacteriological analysis was conducted 13.3 %, 32.5% and 10.8 % were contaminated with E. coli, S. aureus and B. cereus, respectively. Salmonella and Listeria were not isolated from samples. Currency notes collected from butchery, bakery, confectionary, fast food, ice cream and poultry meat shop were contaminated with E. coli at the rate of 60, 0, 5, 5, 0 and 10 % with S. aureus at the rate of 55, 30, 10, 25, 40 and 35 % with B. cereus at the rate of 0, 10, 20, 5, 20 and 10 %, respectively. There was not a statistically significant association between physical condition and bacterial contamination of the currency notes. The effect of presence or absence of cashier in food-related shops on bacterial contamination of the currency notes was also evaluated.
Conclusion: Money has got the potential to change through many different hands and could be  exposed to many different environments at a relatively high frequency. Since there is very little information regarding the hygienic history of any forms of currency, great care should be taken when the same person facilitates the handling of money and the preparation and handling of food to avoid cross contamination.


Evaluation of Microbial Quality in Biosolids Generated from Municipal Wastewater Treatment Plants
B Ghoreishi, M Shaker Khatibi, H Aslani, A Dolatkhah, A Abdoli Seilabi, M Mosaferi,
Volume 9, Issue 1 (6-2016)
Abstract

Background and Objectives: Qualitative evaluation of sewage sludge before any kind of application is essential. The present study was aimed to investigate Total coliform, Fecal coliform and Salmonella in sewage sludge produced at wastewater treatment plants in Azerbaijan Province, Iran.

Materials and Methods: Nine wastewater treatment plants were chosen in East Azerbaijan Province, and their sludge from drying bed was studied. Total coliforms, thermo-tolerant coliforms, and Salmonella spp., were surveyed during winter time, 2015. Total and thermos-tolerant coliforms were enumerated by EPA method 1680 and salmonella was counted using EPA method 1682.  

Results: In the case of total coliform, sludge sample from Jolfa with 1.82×106 MPN/g showed the highest contamination, while Sarab showed lowest fecal coliform count with 2.02×103 MPN/g. As in the case for fecal coliform, the bacteria count for thermo-tolerant coliforms was higher in Jolfa than other cities; on the other hand, Ahar with no fecal coliform count or less than 2.2 showed the minimum contamination rate to fecal coliforms. In case of Salmonella spp., sludge samples from Ahar and Bostan Abad did not show any salmonella. While sludge sample from Tabriz wastewater treatment plant was determined as the most contaminant sludge with bacteria count equal to 84 per  g. Moreover, sludge sample from Sarab wastewater treatment plant showed the least contamination rate, and bacteria count was 6 per  g.

Conclusion: From the stand point of microbial quality, all sludge samples met class B standards set by USEPA, while none of them could provide class A standards. Thus, special precautions must be taken in case of soil amendments by the sludge produced from wastewater treatment plants. 


The determination of total microbial count and prevalence of Salmonella in the shrimp supply in Khuzestan province
Mj Sana, Z Hosseini Siahi,
Volume 11, Issue 2 (9-2018)
Abstract
Background and Objective: Food-borne diseases are among the most important public health problems. Among them, Salmonella is one of the most important food pathogens. Different Salmonella serotypes enter body through food and causes food infections in consumers. One of the most important evaluation criteria for health is to determine the microbial load of food.
Materials and Methods: In this study, 245 shrimp samples supplied in Khuzestan province were taken randomly. The samples kept on ice were transferred to the laboratory and immediately tested microbiologically.     
Results:  In this study, in 50.2 percent of the samples, the average number of bacteria per mL of the rinse water used to rinse the shrimps was 2200 bacteria, in 29.8 percent of the samples, it was 13600 bacteria and in 20.0 percent of the samples, the average number of bacteria per mL of the rinse water, it was 36700 bacteria. Based on these results, the average number of bacteria in the total samples was 20000 bacteria per mL rinse water. Out of the total samples assessed 33 samples were positive and 212 were negative for Salmonella, showing a 13.4 percent prevalence of Salmonella contamination in the shrimp production in Khuzestan Province.
Conclusion: Due to the microbial load and Salmonella contamination in shrimp supply in the province of Khuzestan raw or undercooked consumption of shrimps can increase the possibility of problems for consumers.
 

Survey on the contamination rate and determination of antibiotic resistance of Staphylococcus aureus, Escherichia coli and Salmonella strains isolated from traditional cheeses distributed in Mahabad, Iran
S Hamzeh Pour, S Vaziri, E Molaee Aghaee,
Volume 11, Issue 4 (3-2019)
Abstract
Background and Objective: Traditional cheese has desirable organoleptic characteristics for Iranian consumers. Escherichia coli, Staphylococcus aureus and Salmonella are some of the most important microbial agents in food poisoning and gastrointestinal infections, which can contaminate this product and endanger the health of consumers. The aim of this study was to survey the contamination rate and determination of antibiotic resistance of Staphylococcus aureus, Escherichia coli and Salmonella strains isolated from traditional cheeses distributed in Mahabad, Iran.
Materials and Methods: In a cross-sectional study, 100 samples of traditional cheese from the production and distribution centers in Mahabad city were randomly selected in 2016 to determine the bacterial contamination in accordance to national standard guidelines for the presence of Staphylococcus aureus, E.coli and Salmonella spp. Anti-biograms test was conducted using a standard disc diffusion method through the measurement of the inhibitory zone diameter on the Muller Hinton agar.
Results: Among the 100 samples, 54, 45 and 0 samples were positive for Escherichia coli, Staphylococcus aureus and Salmonella, respectively. All E.coli (100%) were found to be resistant to Amoxicillin, while Staphylococcus aureus isolates (100%) were resistant to Amoxicillin-Clavulanic acid and Amoxicillin. However, 66.6% isolates of E.coli were susceptible to Ceftriaxone and 97.7% isolates of Staphylococcus aureus were susceptible to Trimethoprim – Sulfamethoxazole.
Conclusion: The microbial quality of traditional cheeses distributed in Mahabad city was not evaluated as appropriate and the values did not meet the national standards. Thus, further monitoring and control are needed.
 

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