POPULAR FERMENTED BEVERAGE (SOBIA) AS A POTENTIAL RISK FACTOR FOR ACQUIRING MDR INFECTIONSHAMDI M. EL-SAID
Sobia has long recognized a custom fermented beverage in the middle east civilization especially in Turkey, northern Arabic countries and in Saudi Arabia. Unlike other sobia beverages, Saudi sobia is produced by lightly fermenting brown or white bread of barley origin with the addition of spices. Sobia can be white or dyed red. Preparation of traditional sobia obviously requires human involvement in adding, mixing and filtering the compositions which normally occurred manually with no contamination risk avoidance. Ten samples of a popular traditional fermented beverage called sobia were collected from trademark retailers and street vendors to investigate the potential risk of acquiring enteric infections and explore the hazard of attaining antibiotic resistance, using conventional methods and the aid of the VITEK 2 Compact System. An attempt to exploit the effect of flush pasteurization on microbiota was stated. Coliforms were detected in nine samples includes E. coli (66.7%), Enterobacter cloacae (66.7%), Klebsiella pneumoniae (55.6%), Cronobacter sakazakii (33.3%), Pseudomonas fluorescens (11%), and Streptococcus parasanguinis (11%). Total count varied between (2.3 â 2.94 log cfu/mL). Antibiotics resistant pattern of isolated coliforms showed sensitivity to most commercial antibiotics tested and resistant to at least one antibiotic. Furthermore, thermal pasteurization was effective against vegetative bacteria and yeast in the samples. It can be concluded that the risk of acquiring enteric infections from drinking purchased sobiamay require case study validation. However, the possibility of gaining antibiotic resistance needs further investigations.
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