The occurrence of Salmonella contamination in food in Iran during 2012 to 2022; a review

Mahtab Sanei Darani; Ebrahim  Molaee-Aghaee; Marziyeh Palizban

doi:10.18502/jfsh.v10i3.18356

Mahtab Sanei Darani Department of Epidemiology and Biostatistics, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
Ebrahim Molaee-Aghaee Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
Marziyeh Palizban Department of Food Hygiene and Control, School of Veterinary Medicine, Tehran University, Tehran, Iran.

DOI: https://doi.org/10.18502/jfsh.v10i3.18356

Keywords: Salmonella; Food Contamination; Salmonellosis

Abstract

Salmonella infection is a main public health difficult in the world. This zoonotic bacterial disease in most parts of the world, specifically in developing countries have so more importance. Treatment of salmonella infection be more difficult versus past years. The aim of this review is determining provinces that reported the most amount of contaminated food samples and the antibiotics that had the most and least resistance against salmonella in Iran. The data were collected from Scopus, PubMed, Google Scholar and Science Direct. The selected keywords were “Salmonella” and “Iran” in both English and Persian languages. The percentage of contamination by Salmonella was in a range from 68.8% to 0% and resistance against Salmonella bacteria were observed in a range from 100% resistant (Pleuromutilins, Penicillins & Macrolides) to 100% sensitive in (Aminoglyco-sides & Cephalosporins). Resistance to antibiotics is an important alarm for public health because of their application in treatment human salmonellosis cases.