Research Article

Microbial Diversity in Food: Isolation and Identification of Bacterial Species from Restaurants in Al-Najaf Province, Iraq

Abstract

A study conducted in Najaf, Iraq, from December 2023 to January 2024, investigated food contamination in eight restaurants. Thirty samples were collected from various surfaces, including food handlers’ hands, Tables, dishes, and cash registers. Bacterial analysis revealed a higher prevalence of Gram-negative bacteria (55%) compared to Grampositive (45%). Staphylococcus spp. was the dominant Gram-positive isolate (45% of total isolates), while E. coli led the Gramnegative isolates (25%), followed by Klebsiella spp. (15%), Salmonella spp. (10%), and Shigella spp (5%). The study employed standard microbiological methods, including culturing, Gram staining, biochemical tests, and Vitek 2 identification, to characterize the 40 pathogenic bacterial isolates. This research aimed to identify prevalent foodborne pathogens, pinpoint contamination sources, and inform the implementation of effective control measures to mitigate public health risks.