Determination of bacterial contamination isolated from Sandwiches in Kerman City and their resistance to commonly used antimicrobials

Abstract

This study was conducted to examine the levels of f ood borne microbial contamination in hand made sand wich samples and their antibiotic resistance characteris tics in Kerman, Iran. A total of 134 samples of thr ee types of sandwiches ( Hamburger, sausage and Kaalbas) were purchased from 10 different fast-food restaurants of Kerman and examined for the presence of food-borne pathoge ns and their susceptibility to commonly used antimi crobials . The results of this study showed that Escherichia c oli (40.3%) was the most prevalent food-borne patho gen isolate followed by Staphylococcus aureus (4.5%). Susceptib ility of all isolates to a variety of antimicrobial agents was tested, and resistance to Cefazoline, Cefixime, Ery thromycin, Amoxicillin and Tetracycline was found in 79.5%, 70.6%, 65.7%, 61.8%, and 54.4% of the isolates, res pectively. Ciprofloxacin and gentamicin showed hig hest sensitivity against food-borne pathogens. Escherich ia coli isolated from sandwich samples showed a hig h resistance rate to commonly used beta- lactams[cefazoline (81. 4%), cefixime and amoxicillin(66.7%) . All of the isolated bacteria samples were resistant to 3 or more antimi crobials. In summary health professionals should plan the strategies to reduce the spread of antibiotic resis tant foodborne pathogens through the food chain, wi th the aim to control their outbreaks in the community.