NL Journal of Veterinary and Animal Nutrition

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Case Study of the Identification with Assessment of Bacterial Contaminants in Food and Environments in a Restaurant at Baghdad University

Author(s) : Hayder Dawood*.

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Abstract

Foodborne bacterial contamination remains a significant public health concern, particularly foodborne illnesses, which are prevalent in Iraq and worldwide due to poor food handling and hygiene. The current study focused on the prevalence, presence, and types of bacterial contaminants in food served at the Student Club Restaurant at Baghdad University, as well as on kitchen utensils, hands, and hair of restaurant staff. A total of 150 samples were collected over six months (January–June 2024), including food items, utensil swabs, and staff hygiene samples. Bacterial isolation and identification were performed using standard microbiological techniques, including culture on selective media and Gram staining. The results revealed that food samples had the highest contamination rates (33.4%), followed by cooking utensils (26.6%), hands (20%), and hair (20%). The most frequently isolated bacteria were E. coli (33.3%) and Staph. aureus (16.2%). These findings highlight the roles of poor hygiene practices, inadequate food storage during cooking, and high environmental temperatures, which promote bacterial growth and food contamination. Therefore, the study highlights the urgent need for improved hygiene protocols, awareness of food safety issues among restaurant staff, and regular monitoring to ensure the health and safety of university students eating on campus. Keywords: University, restaurant, contamination, public health, E. coli.

This article licensed under the Creative Commons Attribution 4.0 International License CC-BY 4.0., which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are properly credited.