|
Occurrence and Antibiotic Resistance of Salmonella spp. Escherichia coli and Staphylococcus aureus Isolated from soft white cheese from Thi- Qar, Iraq
|
|
| Author:
|
ATHRAA. HUSSAIN1, KHANSAA A. HUSSIEN
|
| Abstract:
|
The present study investigated the prevalence of Staphylococcus aureus, Escherichia coli, Salmonella spp, antibiotic
resistant.These are bacterial contaminants t. One Hundred and twenty samples of white soft cheese collected from
different areas in Thi- Qargovernorate.The objective of this study was to isolate Staphylococcus aureus,Escherichia
coli, Salmonella spp from samples of soft white cheeses obtained from different areas in Thi- Qar governorate, and to
determine their antibiotic susceptibility patterns.A total of 120 soft white cheeses samples were collected and
screened for the presence of S. aureus Escherichia coli, Salmonella spp. Gram staining, oxidase, catalase, haemolysis
and coagulase tests were employed for bacterial identification.All the samples were contaminated with S.
aureus,Escherichia coli, Salmonella spp. A total of 30,28,30 S. aureus,Escherichia coli, Salmonella spp isolates were
obtained during this study. The levels of contamination with S. aureus were higher in soft white cheese obtained at
Thi- Qar area farms (25%, 23.33% and 18.33) respectively. A large percentage of the S. aureus isolates (25.6% and
23.0%) were from Nasiriyah and Batha. All strains were resistant to (10 µg), Ampicillin (AP) (10 µg), Amoxicillin-
Clavulanic acid (AC) (30 µg),amikacin (30 µg), Erythromycin (E) (15 µg), tetracycline (30 µgrespectively.From the
results of this study, it could conclude that the lack ofstandardized method for production and keeping of soft white
cheese inThi-Qargovernorate had resulted in the significant variations noticed in the differentquality characteristics of
the cheese samples. The high microbial contentof the soft white cheese samples reflects the poor general
hygieneconditions during production and storage of milk and cheese, lack ofrefrigeration and absence of steps such as
heat treatment to eliminatemicroorganisms. The most alarming trend detected in thisstudy was the determination of
antibiotic resistant Staphylococcus aureus,Salmonellaspp.and E. coli.
|
| Keyword:
|
Antibiotic resistant coliforms, Soft white cheese,Microbiological test, bacterial contamination.
|
| EOI:
|
-
|
| DOI:
|
https://doi.org/10.31838/ijpr/2018.10.04.081
|
| Download:
|
Request For Article
|
|
|