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INTERNATIONAL JOURNAL OF PHARMACEUTICAL RESEARCH

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Published by : Advanced Scientific Research
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0975-2366
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IJPR 9[3] July - September 2017 Special Issue

July - September 9[3] 2017

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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.
DOI: https://doi.org/10.31838/ijpr/2018.10.04.081
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