Submitted: 07 Jun 2016
Revision: 26 Aug 2016
Accepted: 03 Oct 2016
ePublished: 16 Oct 2016
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Avicenna J Clin Microbiol Infect. 2017;4(1): 39781.
doi: 10.17795/ajcmi.39781
  Abstract View: 865
  PDF Download: 530

Research Article

Microbial Quality and Antimicrobial Resistance of Staphylococcus aureus and Escherichia coli Isolated from Traditional Ice Cream in Hamadan City, West of Iran

Sabah Ghadimi 1, Ali Heshmati 2*, Mehdi Azizi Shafa 3, Majid Nooshkam 4

1 MSc, Student Research Center, Hamadan University of Medical Sciences, Hamadan, Iran
2 PhD, Nutrition Health Research Center, Hamadan University of Medical Sciences, Hamadan, Iran
3 MSc, Food and Drug Laboratory, Hamadan University of Medical Science, Hamadan, Iran
4 MSc, Department of Food Science and Engineering, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
*Corresponding Author: Corresponding author: Ali Heshmati, PhD, Nutrition Health Research Center, Hamadan University of Medical Sciences, Hamadan, Iran. Tel: +98-8138381821, Fax: +98-38381822, Email: a.heshmati@umsha.acir


Background: Foodborne diseases are one of the most major public health concerns in the world. Ice cream flavors, especially the traditional ones, have a high potential for the transmission of the pathogenic bacteria.

Objectives: The aim of the current study is to investigate the microbiological status and antibiotic resistance of Escherichia coli and Staphylococcus aureus isolated from traditional ice cream.

Methods: A total of 114 traditional ice creams were randomly collected from retail stores in Hamadan, Iran. Samples were investigated for the total bacteria count (TBC) and contamination with the coliform, Enterobacteriaceae and Salmonella as well as the prevalence and antibiotic resistance of Staphylococcus aureus and Escherichia coli.

Results: The count of Enterobacteriaceae (89.47%), mold and yeast (50%), coliform (40.35%) and TBC (28.07%) of samples was higher than Iran’s standard. Salmonella was not found in all samples. The prevalence of Staphylococcus aureus and Escherichia coli was confirmed in 50% and 37.72% of samples, respectively. CollectedEscherichia colihad the highest antibiotic resistance to ampicillin 67.44%, nalidixic acid 39.53% and co-amoxyclav 37.21%. Staphylococcus aureus showed a higher antibiotic resistance to penicillin (82.46% of isolates) and oxacillin (38% of isolates).

Conclusions: The results showed high contamination levels of traditional ice cream with spoilage and pathogenic microorganisms as well as considerable resistance of isolated Staphylococcus aureus and Escherichia coli to common antibiotics. Therefore, good hygienic practice during processing and personal hygiene should be considered to improve the quality of ice cream. In addition, it is necessary that the regulatory authorities carry out more control on the production centers of traditional ice cream.

Copyright © 2016, Hamadan University of Medical Sciences. This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/) which permits copy and redistribute the material just in noncommercial usages, provided the original work is properly cited.
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