食品加工与技术杂志

抽象的

Incidence study of the common bacterial and fungal causes of foodborne illness in Basrah governorate in Iraq

Reham Muhammad Mustaffa AlMosawi

Foodborne illness also related to the food poisoning define as any disease that results from the consumption of contaminated food which associate with microorganisms ( bacteria, viruses, parasites and fungi ) , commonly the most outbreaks take place due to the ingestion of bacterial pathogens like S.aureus, E.coli, Salmonella typhi, Listeria monocytogenes, Campylobacter jeijuni, Vibrio cholera. The disease usually occurs as a result of secretion the toxin from microorganisms in the intestinal tract of the infected people. This research doing on isolation and identification of some foodborne infectious bacterial and fungal agents from randomly distributed restaurants in Iraq in Basrah district. A total of 240 restaurant samples were collected and investigate for detection of bacterial and fungal pathogens during the period extent from first 2019 to second month of 2020 by using the selective and differential with enrichment media in addition to biochemical reaction for detect of pathogenic species in dependence of Bergeys Manual of Determenative Bacteriology , our results revealed the total positive isolates 175 including, polymicrobial samples were detected in which 135 the positive bacterial isolates of S.aureus 47 ( 34.81% ) followed by E.coli 33 ( 24.44% ), Salmonella spp. 31 ( 22.96% ) and Campylobacter spp. 24 (17.77% ) while the fungal positive isolates 40 from 175 icluding Aspergillus flavus 23 ( 57.5% ) and Candida spp. 17 ( 42.5% ) .