Determination of prevalence and incidence of Salmonella spp. and Shigella spp. in some foods in Iraq/Sulaymaniyah/Galadze

In this study was conducted to determine the prevalence and incidence of Salmonella spp. and Shigella spp. in some foods from Iraq/Sulaymaniyah/Qaladze City. An about 100 samples were analyzed of 10 different groups (10 samples of each: factory raw chicken meat, village raw chicken meat, chicken meat shawarma, red meat shawarma, raw village egg, cooked village egg, homemade ayran, homemade yogurt, drinking water and washing water) were collected from different sources. A total of 100 samples were examined in three different media for Salmonella and Shigella spp. and study based on ISO 6579 for Salmonella isolation and EN-ISO 21567 for Shigella isolation as a method. The results showed that 58% of the samples were positive for Salmonella spp. and Shigella spp. Out of 58 contaminants, the percentage of isolated Salmonella spp. were 77.60% and Shigella spp., were 55.20%, at the same time, the highest incidence among Salmonella spp. was S. enteritidis (37.70%), S. bongori (24.40%), S. typhimurium (17.70%), S. paratyphi (17.70%), and S. typhi (2.20%); the highest frequency among the Shigella spp. was determined as S. dysanteriae (50.00%), S. sonnei (18.75%), S. flexneri (15.62%) and S. boydii (12.50%), while the frequency of infection among the food groups is highest in village raw chicken meat and raw village eggs, the lower infection is found in homemade yogurts. Salmonella infection was most frequently observed in raw village eggs and village raw chicken meats at 80.00%, also Shigella infection was found to be the most common at 80.00% in the washing water. Statistically, Salmonella spp. a significant correlation was found p<0.01 between pH and aw in the positive direction in chicken meat shawarma, while in red meat shawarma p<0.05 between the pH and aW in the negative direction, whereas in homemade ayran significance was found p<0.05 in the positive direction. Shigella spp. in homemade yogurt was positive correlation between pH and aw p<0.01. As a result, infection rates of salmonellosis and shigellosis were found to be very high in the region and it was determined that they pose a potential health risk for public health.