Evaluation of Antibiotic Resistance in Escherichia coli Strains Isolated from Pastry Cream in Hamadan, Iran

Background: Escherichia coli is one of the most important intestinal pathogens, which is transmitted to humans through food andhas significant effects on the quality of food products, including pastry cream. Its presence in food is considered an indicator offecal contamination.Objectives: This study aimed to determine the prevalence and pattern of antibiotic resistance of Escherichia coli in pastry creamprepared in Hamadan, Iran.Methods: The pastry cream samples (n, ۳۵۰) were randomly purchased from confectionery suppliers, located in different districtsof Hamadan. Forty-seven out of ۳۵۰ samples contained E. coli. The bacteria were identified after culturing the samples in a nutrientbroth-enriched medium and solid media, such as violet red bile agar (VRBA), eosin methylene blue (EMB), and nutrient agar (NA),to identify bacteria isolated by the linear method. The samples were then incubated at ۳۷°C for ۲۴ to ۴۸ hours.Results: The results of antibiotic tests showed the highest resistance to tetracycline, vancomycin, oxacillin (۱۰۰%), and penicillin(۷۲.۳۴%) and the highest sensitivity to chloramphenicol (۷۸.۲۳%), ciprofloxacin (۷۶.۵۹%), and nalidixic acid (۶۱.۷۰%).Conclusions: According to the present findings and similar research from Iran, the rate of E. coli resistance to antibiotics is high. Toavoid the contamination of pastry cream by these bacteria, sometechniques, including cold chainmanagement, employee personalhygiene, use of healthy raw materials, and proper thermal processes, should be adopted.

کلیدواژه ها:

Escherichia coli ، Pastry Cream ، Antibiotic Resistance