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Investigating the Prevalence of Clostridium Perfringens and Bacillus Cereus Contamination in Sandwiches Sold in Khorramabad City and Determining the Antibiotic Resistance of the Isolates
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F Ghasemi1   , N Vahed Dehkordi1 , SM Hashemi2 |
1- Department of Food Hygiene, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
2- Nutrition and Organic Products Research Center, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran. , s.hashemi3233@iau.ir |
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Abstract: (1513 Views) |
Background & aim: Bacillus cereus and Clostridium perfringens are spore-forming bacteria that cause food spoilage and vomiting and diarrhea syndromes in humans. The aim of the present study was to investigate the prevalence of contamination with Clostridium perfringens and Bacillus cereus in sandwiches sold in Khorramabad city and the antibiotic resistance of the isolates.
Methods: In the present study, the microbiological contamination and prevalence of specific bacterial pathogens in ready-to-eat sandwiches were investigated. The present descriptive cross-sectional study was conducted in 2025. One hundred ready-to-eat sandwich samples were randomly collected from the market in Khorramabad, Iran, and transferred to the laboratory. Positive samples were identified, and the presence of the cpe gene in Clostridium perfringens, as well as the nheA and hblA genes in Bacillus cereus, was determined. Subsequently, the antibiotic resistance of the isolates was evaluated following the CLSI guidelines. The collected data were analyzed using the Chi-square test.
Results: The results indicated that out of 100 food samples, 9% were contaminated with Bacillus cereus and 16% with Clostridium perfringens. PCR results revealed that 37.5% of the isolates carried the cpe gene, 55.6% with the nheA gene, and 33.3% with the hblA gene. Statistical evaluations indicated that there was no significant relationship between contamination with Bacillus cereus and Clostridium perfringens (p>0.05). Antibiotic resistance results indicated that the highest resistance in Clostridium perfringens was related to tetracycline (32.2%) and in Bacillus cereus to penicillin (100%).
Conclusion: The results indicated that street foods had a high potential for contamination with Clostridium perfringens and Bacillus cereus, which requires the competent authorities to enact strict laws. Moreover, in case of poisoning with the aforementioned bacteria, the arbitrary use of antibiotics should be avoided.
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| Keywords: Food safety, Bacillus cereus, Clostridium perfringens, Khorramabad |
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Full-Text [PDF 718 kb]
(32 Downloads)
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Type of Study: Research |
Subject:
Microbiology
Received: 2025/12/16 | Accepted: 2026/04/5 | Published: 2026/05/23
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