Examination of the contamination of raw milk, drinking water, cut chicken and whole chicken with Staphylococcus aureus, Escherichia coli, Salmonella, total count and coli form in Shahr Ray, Tehran

Pathogenic microorganisms in food cause dangerous epidemics and endanger the health of consumers. Salmonella, Escherichia coli, and Staphylococcus aureus are foodborne pathogens that cause foodborne outbreaks. This study investigates the consumption of Escherichia coli, Salmonella, Staphylococcus aureus, total count, and coliform in raw milk, drinking water, cut into pieces, and a whole chicken in Shahr-e Raycity, Tehran. Two hundredsamples of food, including 50 samples of raw milk, 50 samples of drinking water, 50 samples of cut chicken, and 50 samples of whole chicken, from production centers in Shahr-e Raycity were separated and next to the ice flask to prevent secondary consumption. It has been transferred to the food hygiene laboratory and evaluated for microbial levels. SPSS version 26 statistical software and a significance level of p<0.05 is considered. The results showed that Salmonella was negative in raw milk and drinking water. At the same time,the cut chicken was consumed 14% and the whole chicken by 4%. Escherichia coli in sliced ​​chicken was high at 87.7 x 104±0/05. While thetested drinking water was negative for Salmonella, Escherichia coli, and Staphylococcus, it had coliforms. Due to the increased consumption of experimental foods, it is necessary to have policies to monitor the consumption of nutrients more. Regarding drinking water and the presence of coliform above, it is essential to drink drinking water before. Drink boiled water to prevent gastroenteritis.