Salmonella and Escherichia coli contamination in samosas presented in Sistan and Baluchestan province and antibiotic resistance of isolates

Document Type : Research Paper


1 Ph.D. student in Food Hygiene, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran

2 Associate Professor, Department of Food Hygiene, Faculty of veterinary medicine, University of Zabol, Zabol, Iran

3 Instructor. Department of Food Hygiene, Faculty of veterinary medicine, University of Zabol, Zabol, Iran


Salmonella and Escherichia coli are major food contaminants. The presence of these microorganisms in food and their entry into the human body cause gastroenteritis. This study aimed to evaluate the contamination of Salmonella and E. coli in samosas presented in Sistan and Baluchestan province and the antibiotic resistance of the isolates. A total of 104 samples, including mushroom, chicken, meat, and vegetable samosas, were randomly obtained from different regions of Sistan and Baluchestan province. The results showed that 45 (43.3%) and 13 (12.5%) were contaminated with Salmonella and E. coli, respectively. Salmonella isolates had the highest resistance to ampicillin (77%), imipenem (59%), and ciprofloxacin (41%). In the case of E. coli, the highest resistance was observed in imipenem (77%), ampicillin (46%), and tetracycline (38%). It was concluded that the prevalence of Salmonella and E. coli in samosas presented in Sistan and Baluchestan province was so high. Therefore, training food staff for observing hygienic principles in all stages is essential.


Main Subjects


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