Analysis of microbial contamination status and virulence genes of pathogen bacterium in school catering food

Abstract

Objective: To investigate the microbial contamination status and the presence of virulence genes in pathogenic bacteria isolated from school catering food, aiming to assess food safety and potential health risks.
Methods: Samples of catering food from various schools were collected and subjected to microbiological analysis to identify and quantify pathogenic bacteria. Molecular techniques such as PCR were used to detect virulence genes in the isolated pathogens. The prevalence of contamination and genetic characteristics of pathogens were analyzed.
Results: A notable proportion of school food samples were contaminated with pathogenic bacteria including Escherichia coli, Salmonella spp., and Staphylococcus aureus. Several isolates carried virulence genes related to toxin production and adhesion, indicating a high potential for causing foodborne illness. The contamination levels varied by food type and handling practices.
Conclusion: The presence of pathogenic bacteria and their virulence genes in school catering food highlights significant food safety concerns. Strengthening hygiene management, regular monitoring, and targeted interventions are necessary to ensure the health of schoolchildren.