This observational analysis found 7.1% contamination of ready-to-eat foods with salmonella in Erbil, highlighting foodborne infection risks and regulatory needs.
Key Points
Salmonella was detected in 7.1% of ready-to-eat food samples, raising food safety alarms among consumers.
Shawarma had the highest contamination rate at 8.4%, followed by sandwiches and pastries, indicating risk variations by food type.
Serotyping revealed S. Anatum and S. Typhimurium as the most prevalent, with significant antimicrobial resistance detected in certain isolates.
Contamination rates peaked in warmer months, particularly in June, underscoring potential seasonal risks for foodborne infections.