Fecal Coliform Bacteria in Vegetable Salads Prepared in Baghdad Restaurants

Abstract

This study aimed to evaluate the presence of coliforms in 50 samples (25 ready-to-eat vegetable salads and 25 handlers’ hands) collected randomly from restaurants in Baghdad. The total coliform count in the samples of vegetable salads from Al-Sadria and Hay al-Amel reached 4.78 and 4.32 log cfu/g, respectively, whereas those in the swab samples of handlers’ hands from the same areas reached 3.70 and 3.90 log cfu/g, respectively. The percentages of fecal coliform bacteria in the salad samples from Al-Sadria and Hay al-Amel were 35% and 32%, respectively, whereas those in the hand swabs from the same areas were 41% and 36%, respectively. Two isolates of the serotype Escherichia coli O157:H7 were detected in the study samples from the same areas, where the rates of E. coli and fecal coliform bacteria increased. Considering the virulence of this bacterial serotype and its direct impact on consumer safety, we highly recommend implementing quality programs in ready-to-eat vegetable salad production chains, raising the cultural level and health awareness of restaurant owners and workers preparing these salads, and raising public awareness of the potential health risks of consuming contaminated food products.

Escherichia coli/Coliformes spp en ensaladas cocidas expendidas en el mercado 12 de Abril; Cuenca-Ecuador Agosto 2023

“…Al comparar el presente estudio con el trabajo de Al-Musawi et al (2023) (13) en Bagdad, se evidencian diferencias significativas en la prevalencia y tipos de coliformes detectados. Mientras que en este estudio se encontró una presencia universal de Coliformes spp en las ensaladas cocidas, el estudio de Al-Musawi et al identificó coliformes fecales, una categoría específica de Coliformes spp, en un 35% y 32% de las muestras de ensaladas en dos áreas de Bagdad.…”

Study of the Inhibitory Activity of Grape Seeds Against Meat Spoilage Microorganisms

“…The test bacteria included five types of Gram-positive bacteria: Staphylococcus aureus, Micro coccus roseus, Klebsiella pnemoniae, and Escherichia gram-negative bacteria. Coli, Pseudomonas aeruginosa, obtained from the Department of Food Science/College of Agricultural Engineering Sciences/University of Baghdad [19]. The cultures were activated on Nutrient Broth liquid nutrient medium under a temperature of 37°C for 24 hours, then compared with Mcfarland standard solution as mentioned, I used the agar well diffusion method according to that [20].…”