Investigating the spread of Staphylococcus aureus bacteria in industrial and traditional falafels in Shahryar City

Ready-to-eat foods are convenient for busy people, but the essentialmicrobial risks are those that affect consumers. One of these cases is the presence of Staphylococcus aureus in falafel samples. This study aimed to investigate the number of Staphylococcus aureus in industrial and traditional falafels in Shahryar City. One hundred falafel samples, including 50 traditional and 50 industrial falafel samples, were randomly sampled from the supply centers of this product and taken to the laboratory next to the ice flask. To detect Staphylococcus aureus in the samples from One hundred, it was cultured by the surface culture method. After the end of the incubation, if the bacteria with round and black colonies grow, the directions for the confirmation culture. Biochemistry was evaluated, and finally, positive samples were counted. The results showed that 38 of 50 traditional falafel samples (76%) and 14 of 50 industrial falafel samples (28%) were infected with Staphylococcus aureus. However, avoiding the products sold by street vendors and itinerants without a health card is recommended because they cause occurrences and events caused by the secondary caused by Staphylococcus aureus.